• Payton Pinsky

Zucchini Lasagna with Tofu Ricotta | Vegan Dinner Recipes


The photo does not even come close to how delicious this dish was. The tofu ricotta was so simple to make and will definitely become a staple in my future Italian dishes. Replacing the noddles with zucchini keeps this dish healthy, low carb, and surprisingly filling. Let's get cooking!


Ingredients: 6 Zucchinis (sliced)

1 Package Extra Firm Tofu

1 Jar of Pasta Sauce (your choice)

2 Tbs Hummus (garlic or red pepper work best)

Spinach

Nutritional Yeast

Lemon Juice

Garlic Powder

Onion Powder

Dried Basil

Italian Seasoning

Salt and Pepper

  1. Pre-heat oven to 350 Degrees F. Set your tofu wrapped in paper towels on a plate. Set another plate on top of your tofu and set something heavy on top to drain the water for about 10 minutes.

  2. While tofu is draining, cut off the ends of your zucchini and slice long ways. Slices should be about a 1/2 inch thick.

  3. In a large mixing bowl, add in your drained tofu, hummus, lemon juice, seasonings, and about a 1/2 cup of nutritional yeast. Mix together with your hands until a similar consistency to ricotta is met.

  4. Grab your baking dish and layer the bottom with pasta sauce. Add in your first layer of zucchini, then layer evenly with tofu mixture. Add a layer of spinach and pasta sauce.

  5. Repeat with zucchini, ricotta, spinach, and sauce. Top with a final layer of zucchini, the rest of your pasta sauce and a layer of nutritional yeast and seasonings.

  6. Cover loosely with tin foil and bake for 45 minutes. Take tin foil off and bake for another 15 minutes. Let cool and enjoy!

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