Herbed Tofu Lasagna With Zucchini Recipes
HERBED TOFU LASAGNA WITH ZUCCHINI
In this recipe, herbs and seasonings are added to tofu and mixed until creamy, and is used in place of ricotta cheese. It is important that you use the best marinara sauce you can find, and then drizzle each serving with the extra virgin olive oil. From VT April 2006.
Provided by Annisette
Categories Soy/Tofu
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F; coat a 13x9-inch baking dish with cooking spray.
- Toast pine nuts: Place them in a dry skillet over medium heat. Cook, stirring constantly until golden (about 3 minutes).
- In food processor, combine tofu, basil, parsley, toasted pine nuts, garlic, lemon juice, salt, red pepper flakes, and sugar. Blend until smooth and similar in texture to ricotta cheese.
- In large non-stick skillet, heat oil and sauté the zucchini on medium-high heat just until they're tender (about 3 -5 minutes).
- Spread 3 tablespoons of the marinara sauce on the bottom of the prepared baking dish. Cover with a layer of noodles, overlapping them slightly.
- Layer as follows:.
- 1/2 of the tofu mixture.
- 1/2 of the zucchini mixture.
- Layer of noodles.
- Remaining tofu.
- Remaining zucchini.
- 1/2 cup marinara sauce.
- Layer of noodles.
- Remaining marinara sauce.
- Cover pan with foil and bake 1 hour. Let rest 10 minutes before serving.
- Drizzle olive oil on each serving.
Nutrition Facts : Calories 206.4, Fat 10.9, SaturatedFat 1.5, Sodium 852.6, Carbohydrate 19.5, Fiber 2.4, Sugar 13.3, Protein 10.7
EASY TOFU LASAGNA
This recipe came from a desire to use less meat and heathier alternatives in our family's food. My family loves it! We've even served it to others who are dead-set against eating anything with tofu in it and they praised it (before knowing about the tofu) and were pleasantly surprised. I hope this works as well for you as it did for me! Excellent as leftovers (better in my opinion). (P.S. I usually use the Low Fat versions of these foods, but never the fat free - it loses too much taste that way).
Provided by Cynammon
Categories One Dish Meal
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a large bowl crumble in the drained and rinsed Hard Tofu.
- Add 12 oz of the Shredded Mozzarella, Ricotta Cheese, and spices (also, try portabello mushrooms, cooked diced chicken, spinach, broccoli, etc for added flavor).
- Fold together everything in the bowl with a large spoon- Set aside.
- In a 9" x 13" pan, spoon a layer of spaghetti sauce (using a flavored sauce- like mushroom- would save you from adding mushrooms separately).
- Then add a layer of lasagne noodles (Because the noodles are usually not long enough for this pan, I usually rip one noodle in half to use vertically and then 3 horizontally, like an elongated"E").
- Spoon on a layer of filling, then a layer of sauce, then a layer of noodles (this time a backwards"E").
- Continue layering like this until you run out of ingredients (even throwing some extra filling or sauce on top is fine).
- Top with remaining 4 oz mozzarella and some parsley.
- Cook for 45 min to 1 hr, or until hot and bubbly.
- Cut in squares.
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- Drain tofu and press to extract as much liquid as possible. If you don't own a tofu press, you can use the DIY method. Simply wrap the tofu in 1-2 paper towels, the wrap an absorbent kitchen towel around it. Place on a cutting board and top with another cutting board, a plate or another flat surface. Place a heavy object, like cookbooks or canned food on top. You want something heavy so it really presses into the tofu and removes the excess moisture. Let the tofu sit like this for 30 minutes or up to a few hours. The longer you let it sit, the more liquid you'll remove!
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- Chop off ends of the zucchini. Using a mandolin slicer, thinly slice lengthwise into 1/8 inch strips. If you don't have a mandolin, simply slice them lengthwise and try to make sure they are similar in width. These strips will be your lasagna noodles.
- Boil a pot of water, large enough to fit all your zucchini slices. Once boiling, place zucchini slices in the water and cook for about 4 minutes. Pour zucchini slices and water into a strainer and let the zucchini cool while draining off as much liquid as possible. Carefully place zucchini strips on paper towel or an absorbent kitchen towel to soak up any access liquid. The zucchini noodles will be hot and fragile so do this step carefully, but don't skip it!
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