ZUCCHINI LASAGNA WITH ZUCCHINI “RICOTTA”
INGREDIENTS
ZUCCHINI “RICOTTA”
¼ cup (60 mL) chopped walnuts
2 garlic cloves
7 ounces (200 g) extra-firm tofu
½ cup (125 mL) chopped zucchini
1 tablespoon (15 mL) fresh lemon juice
½ teaspoon (2 mL) dried oregano
¼ teaspoon (1 mL) red pepper flakes
½ cup (125 mL) chopped fresh basil
Sea salt and freshly ground black pepper
5 ounces (140 g) brown rice lasagna noodles
Extra-virgin olive oil, for drizzling
1 can (14.5 ounces/411 g) diced tomatoes
2 zucchini, sliced into thin planks
1 cup (250 mL) grated pecorino cheese
Freshly ground black pepper
DIRECTIONS
Preheat the oven to 375°F (190°C).
Make the zucchini “ricotta”: In a food processor, combine the walnuts, garlic, tofu, chopped zucchini, lemon juice, oregano, red pepper flakes, basil, and generous pinches of salt and pepper. Process to a spreadable consistency.
Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and rinse.
Drizzle a 9 x 13-inch (23 x 33-cm) pan with olive oil, then layer the ingredients as follows:
First layer: a third of the tomatoes, half of the noodles, half of the ricotta, half of the zucchini
Second layer: a third of the tomatoes, half of the noodles, half of the ricotta, half of the zucchini
Top with the remaining third of the tomatoes. Sprinkle with the grated cheese and drizzle with olive oil.
Bake, covered, for 15 minutes. Uncover and bake 20 to 30 more minutes, or until the zucchini is tender but still has a bite and the tomatoes and cheese are bubbling. Let rest for 10 minutes before serving. Season with freshly cracked black pepper.
I promise you’ll never taste the tofu in here!
SERVES: 4
VEGAN: Skip the cheese on top.
GLUTEN-FREE: Use gluten-free lasagna noodles or double zucchini planks.
1 Make the zucchini “ricotta” and layer it with tomatoes, zucchini, and lasagna noodles.
2 Layer more zucchini planks and add more tomatoes.
3 Top with cheese, or skip it to make this vegan.
4 Bake and dig in!