Surprise surprise, I have another new recipe just in time for Tasty Tuesday. As I mentioned yesterday, I spent a good deal of time in the kitchen on Sunday prepping food for the week. I made spaghetti sauce and tofu ricotta specifically for this dish - as well as more ciabatta bread.
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
Ingredients:
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)
Baby spinach
Daiya Vegan Mozzarella
Directions:
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.)
Tofu Ricotta
Ingredients:
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
Directions:
Crumble tofu into a bowl then add in the remaining ingredients and mix well.
Like I mentioned, this dish is heartier than it might sound. It's also easy to put together, even if you hadn't pre-prepped everything. Yes, it does take a while to actually bake, but that was perfect for me because I used that time to study.
Not a bad Monday night meal if you ask me.
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
Ingredients:
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)
Baby spinach
Daiya Vegan Mozzarella
Directions:
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.)
Tofu Ricotta
Ingredients:
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
Directions:
Crumble tofu into a bowl then add in the remaining ingredients and mix well.
 |
| The ingredients |
 |
| First layer |
 |
| Spinach and tofu ricotta |
 |
| Sauce |
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| Lots of tasty Daiya |
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