I categorized this with pasta, but technically there is none involved. You can fill this lasagna with whatever veggies you please. Spinach, corn, cauliflower – whatever!
1 yellow zucchini
1 green zucchini
16 oz. firm tofu
1 small onion, quartered
4 cloves garlic
1 bunch-worth of fresh basil leaves (set aside a few leaves for garnish)
1 tsp Spike, or similar seasoning blend
salt, to taste
1 tbsp mixed dried Italian herbs
2 tbsp nutritional yeast, optional
1 head of broccoli, chopped small
1 yellow bell pepper, small dice
1 green bell pepper, small dice
2 C chopped mushrooms
salt and pepper, to taste
1 28-oz. can/jar of pasta sauce (I blended whole canned tomatoes and the finished product is a little too liquidy so I will continue to experiment…)
Slice the veggie “noodles” into thin slices length-wise. Each should yield about 6-8 giant noodles. Spread them out on oiled sheets and bake at 350* until just barely turning golden. Remove from oven.
Make the tofu ricotta by blending ALL ingredients except 1/2 the amount of tofu and the basil. Add the basil and remaining tofu and pulse so both stay somewhat chunky. Set aside.
To prepare veggie filling, simply water-saute all veggies until very tender, then toss with salt and pepper.
To assemble: (this just barely fit in an 8×8″ casserole pan.) Spread a moderate layer of tomato sauce, then half the veggie noodles, then half the veggie filling, then half the tofu ricotta. Repeat the layers once more, ending with the remaining tofu ricotta. Bake uncovered at 350* for 35-45 minutes, until really bubbling and golden on top. Garnish with shredded basil if you have any left.
Credit: Eat for Health by Joel Fuhrman, M.D.