Vegan Zucchini Tofu Lasagna has been served


I am always trying to get the best pic of a meal I am blogging about -sorry, not this time.
Maybe I was too hungry or too inpatient to spend some time and take a proper shoot before I dug in. And believe me it tastes better than it looks.
I was craving lasagna for a while (again) but wanted to try it without using a traditional lasagna pasta. I wanted to make it a lighter lunch and easier for my digestion and whoa-everything is possible.

Vegan Zucchini Tofu Lasagna

inspired by Elise and this recipe
You will need:
1 big zucchini
a good marinara sauce (choose the one you really like)
½ block organic firm tofu
a handful of spinach
turmeric, “Tamari” (gluten free soy sauce), mustard, crushed red pepper flakes, herbs de Provence, nutritional yeast.

Preheat the oven to 375F.
Start with making “tofu ricotta” by smashing tofu with a fork and adding all the spices into a bowl. Add chopped spinach and let it sit and marinate for a bit. Peel a zucchini using a sharp knife or a vegetable peeler to shave lengthwise noodles. It’s pretty tricky at first but it doesn’t have to be pretty;)
Start lining your lasagna in a baking dish with marinara on the bottom, zucchini noddles, tofu ricotta and so on until you reach the top. Sprinkle with more nutritional yeast or cheese of your choice. Place into the oven for around 40 minutes.

We enjoyed this lasagna for the last week. Considering that my picky husband ate one on his own when I made it for the next day,

I am pretty sure you won’t regret it.




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