Vegan zucchini-broccoli lasagna
By kallen2302
Ingredients
- SAUCE:
- 2 cans crushed tomatoes
- 1 can tomato sauce
- splash of red wine
- minced garlic
- minced dried onions
- dried herbs, salt, and pepper to taste
- FILLING:
- 1 head of broccoli
- 3 medium zucchini (about 2" round by 7-8" long)
- 1 large block of soft tofu (firm or extra firm work fine, too)
- Seasonings to taste (I add garlic salt, black pepper, and cayenne pepper)
- LAYERING:
- Barilla flat lasagna noodles (12)
- 2 bags of shredded mozzarella flavor vegan cheese
Details
Servings 8
Adapted from recipes.sparkpeople.com
Preparation
Step 1
Make sauce:
In medium saucepan, combine the sauce ingredients and cook over medium to low heat until reduced by about 1/4.
Make filling:
Steam broccoli in microwave. Chop finely.
Dice zucchini and saute in nonstick pan sprayed with Pam, until tender. Add garlic and saute a bit more. Finally, add the crumbled tofu, and cook all together until much of the water cooks off (about 10-15 minutes). Season to taste.
Puree veggie/tofu mixture with submersion blender to make beautiful, bright green, creamy, spreadable filling.
Layer filling, sauce, and vegan cheese shreds with uncooked Barilla lasagna noodles. Bake at 350 for 30-40 minutes.
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