Zucchini Noodles and Tofu Lasagna (Vegan + Gluten-Free)
Are You Into Zoodles? Rosa's garden yielded so many zucchinis this year. Among the various zucchini-themed dinners that she made for her family, was this delicious and hearty take on the famous Italian dish, using sliced zucchini as noodles and a seasoned tofu mix as filling. Came out fantastic!
Block of tofu
1 tablespoon olive oil
Juice of 1 lemon
4 garlic cloves
Two handfuls of basil leaves
Salt to taste
3-4 large zucchini
Jar of pasta sauces
Cheese of choice
Slice the zucchini into long thin strips and bake them with salt and pepper for about 10 minutes at 350 degrees.
In a mixer, combine tofu, olive oil, lemon juice, one handful of basil leaves, and salt. Blend until smooth.
In a baking pan, layer zucchini noodles, tomato sauce, tofu mix, and basil leaves. Repeat until pan is full—spread cheese on top.
Bake the lasagna at 350 degrees for about 30 minutes.