|Title:||No-Pasta Zucchini Lasagna|
|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
16 oz. extra-firm tofu- drained well
1/4 c nutritional yeast
2 t lemon juice
2 T minced shallots
1 clove garlic- minced
1/2 c fresh basil- chopped
No-salt seasoning blend, adjusted to taste- or 2 T Dr. Fuhrman's MatoZest
1 t dried oregano
2 t ground chia seeds
Dash of black pepper
2 heads broccoli, coarsely chopped
4 c sliced mixed fresh mushrooms (such as shiitake, cremini, oyster)
4 medium bell peppers- seeded and chopped
7 oz. baby spinch
3 c no-salt-added or low-sodium pasta sauce- divided
2 to 3 medium zucchini- sliced lengthwise into thin slices
Shredded fresh basil for garnish
|Directions:||Preheat the oven to 350F.
To make the tofu "ricotta", place the tofu in a bowl and mash until crumbly. Add remaining ingredients and mix until well combined and the consistency resembles ricotta cheese. Set aside.
To prepare the vegetables, saute the broccoli, mushrooms, bell peppers, and spinach, without water, over low heat for 5 minutes or just until tender.
To assemble the lasagna, spread a thin layer of the pasta sauce on the bottom of a baking dish. Layer the zucchini slices, sauteed vegetables, and tofu "ricotta" and then spread with pasta sauce. Repeat the layers, ending with the tofu "ricotta". Spread the remaining pasta sauce on top and bake, uncovered, for approximately 45 minutes, or until hot and bubbly. Garnish with the shredded basil.