Pasta Free Vegetable Tofu Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Zucchini, Whole, Large, 232 g, 3 serving Salt, 1 tbsp Onions, raw, 1 small Garlic, 2 cloves Mushrooms, fresh, 1.5 cup, whole Tomatoes, red, 3 cup, chopped or sliced Basil, 1 tbsp Oregano, ground, 1 tsp Nutmeg, ground, .25 tsp Pepper, black, .25 tsp Mori-Nu, Tofu, silken, lite firm, 8 oz, ground up
Slice the zucchini lengthwise into 1/8-inch thick strips. Place in a bowl and salt generously, tossing once or twice to coat well. Lay strips on paper towels on your work surface. Set aside 1 hour.
Meanwhile, spray a large saucepan with nonstick spray and set over medium heat. Add the onion; cook, stirring often, until softened, about 2 minutes. Add garlic; cook 20 seconds.
Add the mushrooms; cook, stirring often, until they give off their liquid and it reduces to a glaze, about 7 minutes.
Stir in the tomatoes, basil, oregano, nutmeg and pepper. Cook, stirring occasionally, until the tomatoes start to break down and the sauce thickens, about 25 minutes.
Position the rack in the center of the oven and preheat the oven to 350°F.
Blot any moisture off the zucchini strips with paper towels. Use one third of the zucchini strips to line the bottom of a 9 x 13-inch baking pan, laying them lengthwise like you would lasagna noodles. Top evenly with one third of the sauce, then one third of the tofu. Place half the remaining zucchini strips on top, as before, then top evenly with half the remaining sauce and half the remaining cheese. Repeat this process one more time: using the remaining zucchini, remaining sauce, and remaining tofu (you can use a cup-2 cups fat free mozzarella cheese, but tofu adds protein while not the calories).
Bake, uncovered, until bubbling, about 45 minutes. Let stand at room temperature for 10 minutes before slicing into 6 pieces; serve.
This is a recipe from Weight Watchers, and omitting the cheese drops a serving from 3 points to ONE point each.
Number of Servings: 6
Recipe submitted by SparkPeople user AFRICAPARISH.
Meanwhile, spray a large saucepan with nonstick spray and set over medium heat. Add the onion; cook, stirring often, until softened, about 2 minutes. Add garlic; cook 20 seconds.
Add the mushrooms; cook, stirring often, until they give off their liquid and it reduces to a glaze, about 7 minutes.
Stir in the tomatoes, basil, oregano, nutmeg and pepper. Cook, stirring occasionally, until the tomatoes start to break down and the sauce thickens, about 25 minutes.
Position the rack in the center of the oven and preheat the oven to 350°F.
Blot any moisture off the zucchini strips with paper towels. Use one third of the zucchini strips to line the bottom of a 9 x 13-inch baking pan, laying them lengthwise like you would lasagna noodles. Top evenly with one third of the sauce, then one third of the tofu. Place half the remaining zucchini strips on top, as before, then top evenly with half the remaining sauce and half the remaining cheese. Repeat this process one more time: using the remaining zucchini, remaining sauce, and remaining tofu (you can use a cup-2 cups fat free mozzarella cheese, but tofu adds protein while not the calories).
Bake, uncovered, until bubbling, about 45 minutes. Let stand at room temperature for 10 minutes before slicing into 6 pieces; serve.
This is a recipe from Weight Watchers, and omitting the cheese drops a serving from 3 points to ONE point each.
Number of Servings: 6
Recipe submitted by SparkPeople user AFRICAPARISH.
Nutritional Info Amount Per Serving
- Calories: 71.7
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,220.5 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 3.7 g
- Protein: 6.1 g
Member Reviews