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Vegan zucchini-broccoli lasagna

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Rate this recipe 4.5/5 (2 Votes)

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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