Pasta-Free Tofu Lasagna
Recipe by: Susan Voisin
Yield: 4 servings
Using zucchini instead of lasagna noodles makes this normally
rich dish light and healthy--but still great tasting! Perfect for the
Fuhrman Eat to Live program. Also, be sure to check out No-Pasta Eggplant Lasagna.
4 oz. fresh mushrooms, sliced
1 clove garlic, minced
2 tbsp. water
1 26-oz jar of spaghetti sauce (or your favorite sauce)
5 oz frozen chopped spinach, thawed and
squeezed dry (or fresh)
1/2 lb tofu (regular, not silken)
1/2 tsp salt (optional--omit for Fuhrman or
1 tb nutritional yeast
1 tsp oregano
1 clove garlic
1/2 tsp basil
1/4 tsp rosemary, crushed
dash cayenne pepper
3-4 large zucchini
soy parmesan (optional)
Heat the water in a non-stick skillet or large pot. Add the minced garlic
and cook for one minute. Add the mushrooms and sauté them until tender,
adding more water as necessary; remove from heat and
add the spaghetti sauce.
Cut each zucchini lengthwise into 1/4-inch slices.
Steam them or microwave them in a little water (2 tbsp.) for about 3
minutes--until just cooked. When they're cool, use paper towels to pat them completely dry.
Preheat the oven to 375 degrees.
Place the tofu and thawed spinach in the food processor and process
briefly. Add the remaining ingredients--except the zucchini and parmesan--to the
processor and blend until smooth. (You may do this without a food
processor by using a potato masher on the tofu.)
Spread half of the sauce in the bottom of a 8X8-inch pan. Place a layer of
over the sauce, overlapping slightly. Spread half of the tofu mixture on the
with another layer of zucchini and then spread the remaining tofu mixture
over it. Top with a final layer of zucchini, and pour the remaining
sauce over this. Bake for 30 minutes. Remove
from the oven and sprinkle with soy parmesan if you want.