Recipe: Zucchini Lasagna with Cheesy Tomato Sauce

So yummy! I made a few changes to things I make all the time: zucchini lasagna bites, tofu ricotta, my normal marinara, to come up with a new take on pasta-less, flour-less, dairy-free, vegetable-packed pasta dish!

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Zucchini Lasagna:

  • 2 zucchini, sliced lengthwise
  • 2 squashes, sliced lenghwise
  • 1 tomato, sliced
  • julienned fresh basil
  • salt and pepper

Roast at 400 for 40 minutes, flipping halfway in.

Tofu Ricotta:

  • 8 white button mushrooms, sliced
  • 2 garlic cloves
  • 2 handfuls spinach
  • 1 package extra firm tofu
  • 2 TBS nutritional yeast
  • TBS minced onion
  • garlic salt and pepper

Saute mushrooms in garlic until lightly browned. (Deglaze with wine, if you’re feeling frisky. It’s a good excuse to open a bottle : )

Crumble in tofu and nutritional yeast with remaining spices and stir. The tofu will become firmer, as it cooks. When it is sticking together and no water remains in the pan, add spinach, turn down heat and cover with a lid.

When spinach is wilted, mix everything together.

Cheesy Tomato Sauce:

  • 1 cup unsweetened non-dairy milk
  • 1/2 cup nutritional yeast
  • TBS tomato paste
  • TBS lemon juice
  • 1/2 tea onion powder
  • 1/2 tea garlic powder
  • TBS corn starch
  • 1/4 tea turmeric

Whisk all together in saucepan and lightly warm.

When squashes are done roasting, build your lasagna.

Layer squash with tofu ricotta, more squash.

Bake 400 degrees 15 minutes.

Cover with cheesy tomato sauce before serving!

Enjoy your guilt-free pasta dinner!


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Layering squash and zucchini

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Tofu (and mushroom and spinach) Ricotta

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Building the lasagna!

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Baked, with Cheesy Tomato Sauce

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