Zucchini Lasagna with Tofu
Main Dishes | European cuisine
⏳ Time
1 hour 15 minutes
🥕 Ingredients
10
🍽️ Servings
1
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Zucchini - 2 pieces
- Garlic - 2 cloves
- Spinach - 1 bunch
- Tofu - 8 fl oz
- Red Onion - 1 head
- Dried Oregano - ½ teaspoon
- Dried Parsley - ½ teaspoon
- Tomato Puree - 10 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Slice both zucchinis into thick strips, approximately 0.5 cm thick, heat a skillet over medium heat, and add a splash of vegetable oil. Place the sliced pieces in the skillet. Cook until soft, about 2–3 minutes on each side.
Step 3
In a separate skillet, sauté the garlic in a small amount of oil for 1–2 minutes, then add the chopped onion. Cook for another 1–2 minutes.
Step 4
Next, add the chopped spinach. Season with salt and pepper to taste and cook until the mixture is dry, as the spinach will release some moisture. Remove from heat.
Step 5
Grate the tofu on a fine grater. In a bowl, combine the tofu, the spinach mixture, oregano, dried parsley, salt, and pepper. Mix until smooth.
Step 6
On one slice of zucchini, place about 1.5–2 tablespoons of the prepared mixture. Roll up the zucchini.
Step 7
Take a deep baking dish and place 120 ml of tomato puree at the bottom. Arrange the zucchini rolls on top of the sauce, then pour the remaining tomato puree over them.
Step 8
Top with vegan cheese and bake for 30 minutes or until the cheese melts.
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