Zucchini Lasagna
Ingredients
Zucchini Tofu Ricotta
-
¼
cup
chopped walnuts
-
2
cloves
garlic
-
7
ounces
extra-firm tofu
-
½
cup
chopped zucchini
-
1
tablespoon
fresh lemon juice
-
½
teaspoon
dried oregano
-
¼
teaspoon
red pepper flakes
-
½
cup
chopped fresh basil
-
½
teaspoon
sea salt
-
to taste
freshly ground black pepper
Lasagna
-
5
ounces
brown rice lasagna noodles
-
to drizzle
tablespoon
extra-virgin olive oil
-
1
can
diced fire-roasted tomatoes (14.5 ounces)
-
2
zucchini, sliced into thin planks
-
1
cup
grated pecorino cheese
-
to taste
sea salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 375°F.
- Make the Zucchini Tofu Ricotta by blending walnuts, garlic, tofu, chopped zucchini, lemon juice, oregano, red pepper flakes, basil, salt, and pepper in a food processor until creamy.
- Cook the lasagna noodles according to package instructions until al dente.
- Drizzle olive oil in a 9x13-inch baking dish and layer the ingredients: first layer ⅓ of the tomatoes, half the noodles, half the ricotta, and half the zucchini.
- Repeat the layers with another ⅓ of the tomatoes, the remaining noodles, ricotta, and zucchini.
- Top with the remaining tomatoes, sprinkle with grated cheese, and drizzle with olive oil.
- Cover with foil and bake for 15 minutes, then uncover and bake for an additional 20 to 30 minutes until the zucchini is tender and the cheese is bubbling.
- Let the lasagna rest for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
15g
Sodium
300mg
Cholesterol
0mg
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