ZUCCHINI LASAGNA WITH TOFU RICOTTA

Vegan Gluten free

This is a gluten-free lasagna that uses zucchini instead of lasagna noodles. And there’s a secret to getting watery zucchini lasagna.  We use dried red lentils to absorb all the excess moisture!

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Key Ingredients

– marinara sauce or herbed pasta sauce – zucchini squash – red lentils  – firm tofu  – extra virgin olive oil – 2-3 tbsp lemon juice – fresh basil – resh or frozen(thawed) spinach

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1

To make a zucchini lasagna, prepare marinara sauce if not using store-bought. Press tofu and preheat the oven. Grease a 9x9 inch baking dish.

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2

Make tofu ricotta by blending tofu, spices, basil, and spinach in a food processor. Adjust seasoning.

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3

Assemble the lasagna by layering marinara sauce, lentils, zucchini, and tofu ricotta. Repeat the layers, adding additional toppings if desired. Top with remaining ricotta or vegan mozzarella, and garnish with pepper flakes, olive oil, and basil.

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4

Cover and bake at 400°F for 30 minutes, then uncover and bake for another 20-35 minutes until zucchini is cooked and excess liquid is reduced. Let it rest for 15 minutes before serving.

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Swipe up to try the recipe!