Name: Zucchini Lasagna with Tofu Ricotta
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 6 servings
Cuisine: italian
Ingredients: 28 ounce marinara (or herbed pasta sauce, or make my recipe linked in the notes); 3 null zucchini (medium squash, thinly sliced with a mandolin or knife); 0.25 cup red lentils (dry Split red lentils, washed and soaked for 5 mins in warm water if needed); 14 ounce firm tofu (block, drained and pressed dry for 10 minutes); 1 tbsp olive oil (extra virgin); 3 tbsp nutritional yeast; 2.5 tbsp lemon juice; 0.5 null lemon zest (of half a lemon, optional); 0.25 cup almond flour (or omit for nutfree); 2 tsp oregano; 2 cloves garlic; 0.25 tsp salt; 0.25 tsp pepper; 0.25 cup fresh basil; 4 oz spinach (fresh or frozen(thawed)); null null pepper flakes; null null fresh basil; null null olive oil (extra virgin); null null vegan cheese shreds

Instructions

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1

Make the [marinara] if not using store bought. Press the firm tofu (14 ounce) dry. Preheat the oven to 400 deg F (205 C). Grease a 9 by 9 inch baking dish.
2

Make the Tofu Ricotta: In a food processor, add the firm tofu (14 ounce) through the pepper (0.25 tsp) and process until evenly blended.
3

Add fresh basil (0.25 cup) and spinach (4 oz) and pulse a few times to incorporate. Taste and adjust flavor with additional [salt] or [lemon juice].
4

Assemble: Spread marinara (0.25 cup) in the baking dish, then sprinkle red lentils (1 tbsp). (Alternatively, mix the soaked and drained [red lentils] in the [marinara] sauce, and then ladle the sauce in the pan).
5

Add a layer of [zucchini]. Then add dollops of the [tofu ricotta] and spread evenly. Then add another layer of the [marinara] (sprinkle red lentils (1 tbsp) if you didn't mix them in the sauce). Layer with [zucchini] again and repeat. You can add other layers such as roasted veggies/mushrooms or veggie sausage etc as well.
6

I usually reserve a bit of [tofu ricotta] for the top layer and swirl it into the [marinara] sauce, or use dollops of my vegan mozzarella. Add garnishes such as [pepper flakes], [olive oil] and [fresh basil].
7

Cover and Bake at 400 deg F (205 C) for minutes (30), then uncover and continue to bake for another [20-35 mins]. (Depends on the thickness of the [zucchini] and the moisture content of the [zucchini] and [pasta sauce]). Check with a toothpick if the [zucchini] is cooked through and there isn't too much liquid on the edges.
8

Let it rest for mins (15), then slice and serve. Store: Cool and Refrigerate for up to days (3) or freeze for up to month (1).