NO-PASTA ZUCCHINI LASAGNA
This lasagna totally satisfies my cravings for cheesy and indulgent Italian comfort food. The thinly sliced zucchini ribbons replace high carb regular pasta noodles to make this dish 100% guilt-free! Its delicious in the summer months using garden fresh produce however it’s delicious flavour, low-carb, and noodle-less feeling makes me want to enjoy it all year round. Although it takes a little longer than some lasagna recipes, it’s totally worth it!
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NO-PASTA ZUCCHINI LASAGNA
This lasagna totally satisfies my cravings for cheesy and indulgent Italian comfort food. The thinly sliced zucchini ribbons replace high carb regular pasta noodles to make this dish 100% guilt-free! Its delicious in the summer months using garden fresh produce however it’s delicious flavour, low-carb, and noodle-less feeling makes me want to enjoy it all year round. Although it takes a little longer than some lasagna recipes, it’s totally worth it!
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| Servings |
| 8people |
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Ingredients
FOR THE TOFU “RICOTTA”
- 16 ounces organic extra-firm sprouted tofudrained well, & pressed.
- 1/4cup nutritional yeast
- 3teaspoons fresh lemon juice
- 3tablespoons shallotsminced
- 1clove garlicminced
- 1/2cup fresh basil leaves
- no-salt seasoning blend*I like to use Kirkland brand
- 1heaping teaspoon dried oregano*I like to use Simply Organic brand
- 2teaspoons chia seeds
- dash of black pepper
FOR THE VEGETABLES
- 2heads broccolicoarsely chopped
- 4cups mixed fresh mushrooms (such as shiitake and cremini)sliced at a diagonal- for garnish
- 4medium bell peppers*I used red
- 7ounces fresh baby spinach*optional* I did not use in this recipe
FOR THE LASAGNA
- 3cups organic no-salt added or low-sodium pasta sauce (flavour of choice)*I like to use Neal Brothers brand.
- 2-3medium zucchiniends removed. sliced lengthwise into 1/3 inch medium thin slices using a knife or mandolin slicer.
- shredded fresh basil leavesfor garnish
Instructions
- Preheat oven to 350 degrees.
- 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 (*if using), without water over medium heat for 10 minutes or just until tender. Mixing every so often so vegetables don’t stick to pan.
- To assemble lasagna, spread a thin layer of the pasta sauce on the bottom of a baking dish. Layer the zucchini slices, sautéed 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 fresh basil and parmesan/goat or mozzarella cheese if desired!