Best Herbed Tofu Lasagna With Zucchini Recipes

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HERBED TOFU LASAGNA WITH ZUCCHINI



Herbed Tofu Lasagna With Zucchini image

In this recipe, herbs and seasonings are added to tofu and mixed until creamy, and is used in place of ricotta cheese. It is important that you use the best marinara sauce you can find, and then drizzle each serving with the extra virgin olive oil. From VT April 2006.

Provided by Annisette

Categories     Soy/Tofu

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 14

2 (14 ounce) packages firm tofu, well-drained
1/2 cup fresh basil, chopped
1/3 cup fresh Italian parsley, chopped
1/3 cup pine nuts
2 garlic cloves, peeled
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 teaspoon sugar
1 tablespoon olive oil
4 medium zucchini, cut into 1/2 inch slices (about 3 cups)
5 cups marinara sauce (the best you can find)
16 no-boil lasagna noodles
extra virgin olive oil (for drizzling on each serving)

Steps:

  • Preheat oven to 350°F; coat a 13x9-inch baking dish with cooking spray.
  • Toast pine nuts: Place them in a dry skillet over medium heat. Cook, stirring constantly until golden (about 3 minutes).
  • In food processor, combine tofu, basil, parsley, toasted pine nuts, garlic, lemon juice, salt, red pepper flakes, and sugar. Blend until smooth and similar in texture to ricotta cheese.
  • In large non-stick skillet, heat oil and sauté the zucchini on medium-high heat just until they're tender (about 3 -5 minutes).
  • Spread 3 tablespoons of the marinara sauce on the bottom of the prepared baking dish. Cover with a layer of noodles, overlapping them slightly.
  • Layer as follows:.
  • 1/2 of the tofu mixture.
  • 1/2 of the zucchini mixture.
  • Layer of noodles.
  • Remaining tofu.
  • Remaining zucchini.
  • 1/2 cup marinara sauce.
  • Layer of noodles.
  • Remaining marinara sauce.
  • Cover pan with foil and bake 1 hour. Let rest 10 minutes before serving.
  • Drizzle olive oil on each serving.

Nutrition Facts : Calories 206.4, Fat 10.9, SaturatedFat 1.5, Sodium 852.6, Carbohydrate 19.5, Fiber 2.4, Sugar 13.3, Protein 10.7

EASY TOFU LASAGNA



Easy Tofu Lasagna image

This recipe came from a desire to use less meat and heathier alternatives in our family's food. My family loves it! We've even served it to others who are dead-set against eating anything with tofu in it and they praised it (before knowing about the tofu) and were pleasantly surprised. I hope this works as well for you as it did for me! Excellent as leftovers (better in my opinion). (P.S. I usually use the Low Fat versions of these foods, but never the fat free - it loses too much taste that way).

Provided by Cynammon

Categories     One Dish Meal

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 8

1 (16 ounce) box lasagna noodles, cooked &,drained
1 (12 ounce) package firm tofu, drained &,rinsed
16 ounces shredded mozzarella cheese
16 ounces ricotta cheese
2 (16 ounce) jars spaghetti sauce
parsley (optional)
salt
pepper

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl crumble in the drained and rinsed Hard Tofu.
  • Add 12 oz of the Shredded Mozzarella, Ricotta Cheese, and spices (also, try portabello mushrooms, cooked diced chicken, spinach, broccoli, etc for added flavor).
  • Fold together everything in the bowl with a large spoon- Set aside.
  • In a 9" x 13" pan, spoon a layer of spaghetti sauce (using a flavored sauce- like mushroom- would save you from adding mushrooms separately).
  • Then add a layer of lasagne noodles (Because the noodles are usually not long enough for this pan, I usually rip one noodle in half to use vertically and then 3 horizontally, like an elongated"E").
  • Spoon on a layer of filling, then a layer of sauce, then a layer of noodles (this time a backwards"E").
  • Continue layering like this until you run out of ingredients (even throwing some extra filling or sauce on top is fine).
  • Top with remaining 4 oz mozzarella and some parsley.
  • Cook for 45 min to 1 hr, or until hot and bubbly.
  • Cut in squares.

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