Oh, lasagna, that ultimate comfort food. Creamy, cheesy, and flavorful. Now, what happens if you want to make a gluten-free or (heaven forbid) vegan version? Well, two wonderful foods, zucchini and tofu, step into the picture.
Thinly-sliced zucchini is a great stand in for noodles. When salted, the excess moisture is drawn out, leaving you with a lasagna just as firm as the noodle version. Mashed tofu, when seasoned correctly, is eerily similar to ricotta, but with significantly less calories and fat.
The best part? It holds its own against traditional recipes and will wow dinner guests all the same.
Vegan Zucchini Lasagna
3 large zucchini1 1/4 teaspoons kosher salt2 tablespoons olive oil3 garlic cloves, minced2 medium red bell peppers, chopped2 cups sliced white mushrooms1 poud firm tofu1/3 cup vegan mayonnaise2 tablespoons nutritional yeast1/4 teaspoon black pepper, or to taste1/2 teaspoon onion powder1 teaspoon dried oregano1 teaspoon dried basil3 cups low-sodium marinara sauce1 cup non-dairy cheeseCooking spray
Directions:1. Preheat the oven to 400º degrees F.
2. Thinly slice the zucchini lengthwise with a mandoline. Toss with 1/2 teaspoon kosher salt, and place aside in a colander to sweat.3. In a large saucepan over medium-high heat, add the olive oil, garlic, bell pepper, onion, and mushrooms. Sauté for 10-15 minutes, or until the vegetables are soft. 4. Drain the tofu and mash well in a large bowl. Mix in the vegan mayonnaise, nutritional yeast, pepper, onion powder, oregano, and basil. Set aside.5. In 11 x 7-inch glass or ceramic baking dish coated with cooking spray, pour 1.5 cups of tomato sauce. Then follow by layering zucchini, cooked vegetables, zucchini, tofu ricotta, zucchini, and the remaining sauce. Sprinkle on the non-dairy cheese and bake for 30 minutes. Let sit for 5 minutes before cutting.
SERVES: 8CALORIES 272; FAT 16.4g (sat 2.6g, mono 2.5g, poly 0.5g); PROTEIN 9g; CARB 21g; FIBER 4g; SUGARS 7g; CHOL 0mg; IRON 3mg; SODIUM 531mg; CALC 222mg
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