Recipe

No Noodle Vegetarian Zucchini And Tofu Lasagna Recipe

	Collstrz / All my dishes 2 weeks, 2 days ago A delicious spin on a classic italian dish for vegetarians (or just vegetable lovers) everywhere! You can substitute the zucchini for yellow squash for a sweeter take on the dish, or even do a combination of the two! My boyfriend went crazy over this... More Prep:10m Cook:40m Servings:6	Collstrz
	tofu zucchini cheese vegetarian lasagna mushrooms red peppers italian garlic

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Ingredients

4 cups Zucchini shredded (about 3 large Zucchinis)

2 large eggs

1 cup shredded mozzarella cheese

1 cup grated parmesan cheese

3/4 package of Extra Firm Tofu

1 Garlic Bulb

salt and pepper to taste (optional)

1 8 oz. can tomato sauce or pasta sauce

2 teaspoons oregano leaves

1 red pepper, seeded and cut into thin strips

1/2 pound fresh mushrooms, sliced

Directions

Shred zucchini and squeeze out any moisture. You should have about 4 cups lightly packed.

In a large bowl beat eggs.

Stir in the zucchini and mozzarella and parmesan cheese.

Mix until well blended.

Press zucchini mixture into a greased 9x13-inch pan.

Bake at 400° for 10 minutes, remove and set aside.

Meanwhile sweat 1 clove cracked garlic into oiled pan.

Crumble tofu into pan.

Stir to break up the tofu and cook until it is lightly browned.

Sprinkle with salt and pepper (optional).

Stir in tomato or pasta sauce and oregano.

Spoon tofu mixture over zucchini crust.

Arrange pepper strips, mushrooms, and a few whole cloves of garlic on top.

Sprinkle with remaining parmesan cheese and mozzarella cheese.

Bake on the lowest rack of a 400° oven for about 30 minutes or until cheese is golden brown and bubbly.

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Comments

netty_angel 2 weeks, 2 days ago said:
Sounds good:)

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