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Categories:
firm tofu fresh basil fresh Italian parsley pine nuts garlic lemon juice salt red pepper sugar olive oil zucchini marinara sauce lasagna noodles extra-virgin olive oil
Viewed: 85 - Published at: 9 years agoIngredients
- 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)
Method
- Preheat oven to 350°F; coat a 13x9-inch 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, parsley, 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 as follows:
- 1/2 of the tofu mixture.
- 1/2 of the zucchini mixture.
- Layer of noodles.
- Remaining tofu.
- Remaining zucchini.
- 1/2 cup marinara sauce.
- Layer of noodles.
- Remaining marinara sauce.
- Cover pan with foil and bake 1 hour. Let rest 10 minutes before serving.
- Drizzle olive oil on each serving.
