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Pasta-Free Tofu Lasagna

Created by: Susan Voisin

Yield: 4 servings

Using zucchini instead of lasagna noodles makes this normally rich dish light and healthy--but still great tasting!  

• 4 oz. fresh mushrooms, sliced
• 1 clove garlic, minced
• 2 tbsp. water
• 1 26-oz jar of spaghetti sauce (or your favorite sauce)
• 5 oz frozen chopped spinach, thawed and squeezed dry (or fresh)
• 1/2 lb tofu (regular, not silken)
• 1/2 tsp salt (optional--omit for Fuhrman or McDougall diets)
• 1 tb nutritional yeast
• 1  tsp oregano
• 1 clove garlic 
• 1/2 tsp basil
• 1/4 tsp rosemary, crushed
• dash cayenne pepper
• 3-4 large zucchini
• soy parmesan (optional)

Heat the water in a non-stick skillet or large pot.  Add the minced garlic and cook for one minute.  Add the mushrooms and sauté them until tender, adding more water as necessary; remove from heat and add the spaghetti sauce.

Cut each zucchini lengthwise into 1/4-inch slices.  Steam them or microwave them in a little water (2 tbsp.) for about 3 minutes--until just cooked.  When they're cool, use paper towels to pat them completely dry.

Preheat the oven to 375 degrees.

Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining ingredients--except the zucchini and parmesan--to the processor and blend until smooth.  (You may do this without a food processor by using a potato masher on the tofu.)

Spread half of the sauce in the bottom of a 8X8-inch pan. Place a layer of zucchini over the sauce, overlapping slightly. Spread half of the tofu mixture on the zucchini. Cover with another layer of  zucchini and then spread the remaining tofu mixture over it. Top with a final layer of zucchini, and pour the remaining sauce over this.  Bake for  30 minutes. Remove from the oven and sprinkle with soy parmesan if you want. 

 

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