So I thought that I’d never get to eat lasagna again, being that I can’t eat dairy… until I found this recipe. Let me tell you, this would fool anyone. The tofu/herb/lemon mixture becomes the exact texture of ricotta cheese, and has fantastic flavor. We might have added a bit too much lemon, as it was a bit tart, but delicious nonetheless. Next time, try a spinach lasagne instead of zucchini, or at least cut the zucchini thinner. The faux-ricotta would also make a great filling for pasta shells or ravioli.
Herbed Tofu and Zucchini Lasagna
Makes 10 servings. Recipe from RecipeZaar.
2 (14 ounce) packages firm tofu, well-drained
1/2 cup fresh basil, chopped
1/3 cup fresh Italian parsley, chopped
1/3 cup pine nuts
2 garlic cloves, peeled
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 teaspoon sugar
1 tablespoon olive oil
4 medium zucchini, cut into 1/2 inch slices (about 3 cups)
5 cups marinara sauce (the best you can find)
16 no-boil lasagna noodles
extra virgin olive oil (for drizzling on each serving)
Preheat oven to 350 F degrees. Coat a 13×9 baking dish with cooking spray.
Toast pine nuts: Place them in a dry skillet over medium heat. Cook, stirring constantly until golden (about 3 minutes).
In food processor, combine tofu, basil, parsely, toasted pine nuts, garlic, lemon juice, salt, red pepper flakes, and sugar. Blend until smooth and similar in texture to ricotta cheese.
In large non-stick skillet, heat oil and saute the zucchini on medium-high heat just until they’re tender (about 3 -5 minutes).
Spread 3 tablespoons of the marinara sauce on the bottom of the prepared baking dish. Cover with a layer of noodles, overlapping them slightly.
Layer 1/2 of the tofu mixture, then 1/2 of the zucchini mixture, layer of noodles, then remaining tofu, remaining zucchini, 1/2 cup marinara sauce, more noodles, and remaining marinara sauce. Cover pan with foil and bake 1 hour.
Let rest 10 minutes before serving. Drizzle olive oil on each serving.