Occasionally I like to try some new recipes for dinner. I get tired of cooking the same thing over and over again, but it’s also hard to find a good recipe that is actually good for you. Here is one that I came across and fixed last night and will probably be fixing again in the Future.
Herbed Tofu Lasagna With Zucchini
Ingredients:
2 – 14 oz packages of Firm Tofu
1/2 c Chopped fresh basil
1/3 c Fresh chopped Italian Parsley
1/3 c Pine nuts, toasted
2 Cloves garlic
2 Tbs Lemon juice
1 tsp Salt
1/2 tsp Red pepper flake
1/4 tsp Sugar
1 Tbs Olive oil
4 – Medium sized zucchini cut into 1/2 inch slices
5 c Marinara sauce
16 No cook lasagna noodles
Directions:
1. Preheat oven to 350F. Coat 13×9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.
2. Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.
3. Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.
4. Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.
So if you decide you want to try fixing this one night for dinner let the rest of us know what you think. Leave us a comment.
Thank you vegetariantimes.com for this recipe
