Zucchini Lasgna for 2
Updated: Jun 28, 2019
This recipe was created for 2 but if you need to prepare for 4 just double the recipe and ingredients and use a 9 x 12 casserole. I used a 6 x 9 approximately casserole for this Lasagna. I hope you like it!
3 big organic zucchini
Salt and pep to
For the Tofu ricotta:
1 organic package of extra firm Tofu
1 lemon juice
1cup of spinach
2 cloves of garlic (you can use garlic powder too)
1teaspoon of white miso paste
1 tablespoon dry oregano
2 tsp Nutritional yeast
Salt and pepper to taste
Slice zucchini into 1/8″ thick slices, for this you need a mandoline, if you don't have a mandoline a good knife will be ok. Add lightly salt to the zucchini slices and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel. Preheat a non stick skillet pan to medium high, and cook 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture. Preheat oven at 375.
For the Tofu ricotta :
This is the easiest part and is going to take just a few minutes!
Mix all ingredients in a food processor until smooth. And it will be ready!
In a 6 x 9 approximately casserole spread a little bit of **sauce on the bottom and layer the zucchini to cover. Spread ricotta cheese mixture, then top with more zucchini and repeat the same. I did 2 layers and in the last layer top with remaining zucchini add the **sauce and the cheese. For the cheese you can add vegan mozzarella cheese or Vegan parmesan cheese as I did.. Cover with foil and bake at 375 F for about 25 or 30 minutes approximately. When you remove it from the oven let it rest for a few minutes before serving. Also before serving you can add more Parmesan cheese and fresh basil. Enjoy!
**Note: For the sauce you can buy a good Vegan Marinara sauce or you can prepare your own sauce.