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 zucchini
1 1/4 teaspoons kosher salt
2 tablespoons olive oil
3 garlic cloves, minced
2 medium red bell peppers, chopped
2 cups sliced white mushrooms
1 poud firm tofu
1/3 cup vegan mayonnaise
2 tablespoons nutritional yeast
1/4 teaspoon black pepper, or to taste
1/2 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
3 cups low-sodium marinara sauce
1 cup non-dairy cheese
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.
CALORIES 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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