Easy, Meatless Lasagna with Zucchini, Tomatoes and Tofu
This vegetarian version of comfort food starts with a base of tofu then is layered with flavorful, aphrodisiac ingredients.
Ingredients
for the lasagna:
- approx 9 sheets Lasagna noodles
- 2 medium zucchini
- 10 fresh basil leaves cut into thin ribbons (chiffonade)
- 8 oz mozzarella Bocconcini
- 1 cup parmesan grated
- 1 tbsp red crushed pepper
- 1/2 lb medium firm tofu drained for 1 hour in a colander and patted dry with paper towels
- 1 tbsp sea salt
for the sauce:
- 3 Roma tomatoes diced
- 1/2 medium yellow onion diced
- 2 garlic cloves peeled and finely chopped
- 1/2 tbsp sea salt
- 1 tbsp red crushed pepper
Instructions
- Preheat oven to 350F.
- Cook lasagna according to package instructions until al dente. Remove from water and thoroughly strain. Set aside.
- Thinly slice zuchinni lengthwise and set aside.
- Cut bocconcini in half. Set aside.
- Combine basil, parmesan, crushed pepper, sea salt, and tofu in a bowl.
To assemble lasagna (from bottom to top):
- Place 3 sheets of lasagna noodles at the bottom of a 9x9 baking pan.
- Add a thin layer of zucchini.
- Light layer of bocconcini (approximately 1/3 of your 8oz)
- Layer of lasagna.
- Add a 1/2 inch layer of cheese/tofu mixture
- Continue with a thin layer of zucchini.
- Layer of bocconcini.
- Layer of lasagna.
- Thin layer of zucchini.
- Layer with the remaining cheese/tofu mixture and topped with bocconcini.
- Cover the pan tightly with foil.
- Bake in 350F oven for 45 minutes.
While Lasagna is baking, make the sauce:
- Combine all the ingredients in a large saucepan.
- Cook them low and slow.
- Water will be released from the tomatoes. Reduce the liquid by half.
- Once the lasagna is thoroughly cooked, pour the sauce over the lasagna and serve.