Pasta-Free Tofu Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
800g or 28 oz (3-4) large zucchini 113 g or 4 oz. fresh mushrooms, sliced 1 clove garlic, minced 2 tbsp. water 1 26-oz or 3.25 c jar of Trader Joe's Organic Spag. Sauce148 g or 5 oz frozen chopped spinach, thawed and squeezed dry (or fresh) 227g or 1/2 lb tofu (regular, not silken) 1/2 tsp salt 1 tb nutritional yeast 1 tsp oregano 1 clove garlic 1/2 tsp basil 1/4 tsp rosemary, crushed dash cayenne pepper soy parmesan (optional)
Heat the water in a non-stick skillet or large pot. Add the minced garlic and cook for one minute. Add the mushrooms and sauté them until tender, adding more water as necessary; remove from heat and add the spaghetti sauce.
Cut each zucchini lengthwise into 1/4-inch slices. Steam them or microwave them in a little water (2 tbsp.) for about 3 minutes--until just cooked. When they're cool, use paper towels to pat them completely dry.
Preheat the oven to 375 degrees.
Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining ingredients--except the zucchini and parmesan--to the processor and blend until smooth. (You may do this without a food processor by using a potato masher on the tofu.)
Spread half of the sauce in the bottom of a 8X8-inch pan. Place a layer of zucchini over the sauce, overlapping slightly. Spread half of the tofu mixture on the zucchini. Cover with another layer of zucchini and then spread the remaining tofu mixture over it. Top with a final layer of zucchini, and pour the remaining sauce over this. Bake for 30 minutes. Remove from the oven and sprinkle with soy parmesan if you want.
Serving Size: 4
Cut each zucchini lengthwise into 1/4-inch slices. Steam them or microwave them in a little water (2 tbsp.) for about 3 minutes--until just cooked. When they're cool, use paper towels to pat them completely dry.
Preheat the oven to 375 degrees.
Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining ingredients--except the zucchini and parmesan--to the processor and blend until smooth. (You may do this without a food processor by using a potato masher on the tofu.)
Spread half of the sauce in the bottom of a 8X8-inch pan. Place a layer of zucchini over the sauce, overlapping slightly. Spread half of the tofu mixture on the zucchini. Cover with another layer of zucchini and then spread the remaining tofu mixture over it. Top with a final layer of zucchini, and pour the remaining sauce over this. Bake for 30 minutes. Remove from the oven and sprinkle with soy parmesan if you want.
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 215.5
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 609.7 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 8.0 g
- Protein: 15.4 g
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