The Essential Vegetable Cookbook by Sammi Haber Brondo MS RD

Author:Sammi Haber Brondo, MS, RD
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2018-03-13T16:00:00+00:00

Not only is this recipe a healthier version of traditional lasagna—again, I’m swapping regular pasta for long, thin slices of zucchini—but it also has a secret ingredient: Tofu. Many vegan recipes use tofu with spices as a cheese substitute. You can’t taste the tofu, and it adds a source of plant-based protein. This recipe, however, combines both tofu and ricotta cheese to give you the protein from the tofu plus the rich flavor from the ricotta. Trust me, once you make this zucchini lasagna, you’ll be hesitant to go back to the old version.

SERVES 4

PREP TIME:15 minutes

COOK TIME:45 minutes

6 medium zucchini, ends trimmed

1 tablespoon extra-virgin olive oil

1 small yellow onion, finely diced

1 tablespoon minced garlic

1 (28-ounce) can crushed tomatoes

1 tablespoon dried basil

½ teaspoon salt, divided

½ teaspoon pepper

14 ounces extra-firm tofu, weighted and drained (see Tofu Prep)

1½ cups part-skim ricotta cheese

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