This dish is both vegan and gluten-free, but full of flavor and protein. In other words, it sounds light, but it's still hearty and filling.
Zucchini Lasagna with Tofu Ricotta
3-4 zucchini (depending on size) cut into thin lengthwise strips
1 recipe for tofu ricotta (see below)
1 jar spaghetti sauce of your choice (I used a homemade)
Daiya Vegan Mozzarella
Preheat oven to 375 degrees.
Add a small amount of sauce to the bottom of a glass baking dish. Add in a layer of the zucchini. Top with spinach, then add a sprinkle of the tofu ricotta. Top with sauce. Repeat finishing with Daiya Mozzarella.
Cover and bake for 30-40 minutes then remove cover. Increase the temperature to 425 degrees and bake for an additional 25-30 minutes depending on the moisture level. (Cooking at the higher temperature, uncovered will help remove excess moisture and allow the dish to firm up better.)
1 package extra firm tofu, patted dry
2 tbsp nutritional yeast flakes
3 tbsp apple cider vinegar (or to taste)
To taste: salt, onion powder, parsley
Crumble tofu into a bowl then add in the remaining ingredients and mix well.
|Spinach and tofu ricotta|
|Lots of tasty Daiya|