MyNetDiary
Zucchini Tofu Lasagna
MyNetDiary

Zucchini Tofu Lasagna

  • 45 min Prep
  • 1h   25m Cooking
  • 12 servings Total
  • 2,766g Weight
173 cals/
serving

16 ingredients

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2 tablespoon Olive or extra virgin olive oil
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28 oz Tomatoes whole canned
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8 leaves Basil fresh or raw herb
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1/4 tsp Salt table
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1/4 tsp Pepper black
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1/4 tsp Chili flakes or crushed red pepper spice
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3 large Zucchini raw
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1/2 cup Parsley fresh or raw herb
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2 tablespoon Lemon juice raw
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2 tsp Lemon peel or zest raw
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5 clove Garlic raw
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1 cup Ricotta cheese part skim milk
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1 cup, shredded Cheese mozzarella part skim milk low moisture
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1 large egg Egg whole raw
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1/4 cup Parmesan cheese grated
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16 oz Tofu firm made with calcium sulfate

10 steps

  • Preheat oven to 400F. Line two baking sheets with parchment paper.
  • Mince garlic. Heat olive oil and garlic in a large skillet over low heat for about 6 minutes.
  • Drain tomatoes. Crush with a fork. Add tomatoes and basil to skillet and simmer about 20 minutes, until thickened. Add salt, pepper, and crushed red pepper. Turn off heat.
  • Slice the zucchini lengthwise into 1/8-inch slices. Pat slices with a paper towel to remove excess moisture.
  • Place zucchini strips on prepared baking sheets. Bake until slightly browned, about 10 minutes.
  • Blend tofu, parsley, lemon juice, lemon zest and garlic in a food processor until smooth.
  • In a large bowl, mix tofu mixture with egg, ricotta cheese, mozzarella cheese, salt and pepper.
  • Spread about 1/3 cup tomato sauce in the bottom of 9 x 12-inch baking pan. Add one layer of zucchini slices. Spread 1/3 of cheese/tofu filling over zucchini slices. Top with 1/3 of tomato sauce. Repeat these steps twice, finishing with tomato sauce. Top with parmesan cheese.
  • Cover loosely with foil and back for 35 minutes. Remove foil, bake an additional 10 minutes.
  • Remove from oven. Let stand before serving. Cut into 12 pieces.