Zucchini Lasagna Recipe
When summer’s bounty brings you an abundance of squash, try this recipe to use up the mounting piles of zucchini. Simple meals can be ethnic-inspired — you just need a few unique ingredients to make everyday dishes exotic.
Preparation time: 30 minutes
Cook time: 30 minutes
Yield: 4 servings
2 teaspoons olive oil
1-1/2 teaspoons salt, divided
3 cups zucchini, sliced into 1/4-inch rounds
1 cup vegan pizza or pasta sauce
2 cups cooked great Northern beans
1/4 cup minced white onion
2 garlic cloves, minced
1/2 cup diced fresh tomatoes
1/4 cup water
One 8-ounce block firm tofu, drained and pressed
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 cup shredded vegan cheese (Daiya or Follow Your Heart)
Preheat the oven to 375 degrees. Lightly oil a 1-1/2-quart glass baking dish with the olive oil and set aside.
Bring 6 cups of water to a boil, add 1 teaspoon of the salt, and cook the zucchini rounds until they’re tender, about 6 minutes. Drain and set aside until cool to the touch.
Combine the sauce and beans in a medium pot and bring to a simmer over medium heat. Add the onion, garlic, tomatoes, and water. Stir well and cook for 8 minutes. Remove from heat and mash the mixture with a potato masher.
Crumble the tofu in a medium mixing bowl. Add the basil, oregano, thyme, and salt and mash with your hands.
In the baking dish, layer a third of the tomato bean mixture. Layer half of the zucchini slices evenly on top and then half of the crumbled tofu. Repeat the layering process, ending with the final third of the tomato bean mixture and topping with the vegan cheese.
Wrap the top with foil and bake for 20 minutes. Remove the foil and cook for another 10 minutes. Remove from the oven and allow to cool for 10 minutes before serving.
Per serving: Calories 324 (124 from Fat); Fat 14g (Saturated 2g); Cholesterol 0mg; Sodium 1,587mg; Carbohydrate 37g (Dietary Fiber 12g); Protein 17g.