I enjoy eating lasagna, but I can never order it at a restaurant or enjoy it made by someone else! Why? Because of ricotta cheese- it’s my stomach’s worst nightmare! I’ve tried substituing other cheeses, but it’s just not the same….until I came across this recipe!
I’m not sure if everyone else enjoys tofu like I do, but if you’re willing to give this at try, it really is enjoyable. Obviously, you have to add a lot of flavor to the “tofu ricotta”, otherwise it’s a little bland. But once you blend the tofu in the food processor, the texture is very similar to the ricotta. Feel free to play around the with the flavors, and this way it won’t be the same lasagna each time you cook it.
Adapted by: Love and Olive Oil Blog
1 (14 oz) package of firm tofu, well-drained
1/2 cup fresh basil, chopped
1/3 cup parsley, chopped
1/3 cup pine nuts
2 garlic cloves
2 tbsp lemon juice
1 tsp salt
1 tsp oregano
1 tbsp red pepper flakes
1/4 tsp sugar
1 tbsp olive oil
4 zucchini, cut into 1/2 inch slides
5 cups marinara sauce
8 oz lasagna noodles
1/4 cup Parmesan Cheese
Preheat over to 350 degrees. cook a 13×9 baking dish with cooking spray. Toast the pine nuts on a dry skillet over medium heat. Keep stirring until they are golden.
In a food processor, combine: tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, oregano, red pepper flakes, and sugar. Blend until smooth and the texture will be similar to ricotta cheese.
In a skillet, heat oil and saute zucchini on medium heat until they are tender.
Spread 1/4 of the marinara sauce on the bottom of the baking dish. Then cover with a layer of noodles. Layer 1/2 of the tofu mixture, then 1/2 of the zucchini mixture. Then place another layer of noodles and the remaining zucchini. Next, add 1/2 of the marina sauce and another layer of noodles. Finally, spread the remaining 1/4 of the marinara sauce. Cover the pan with foil and bake for 1 hour.
Let it rest for 10 minutes before serving, sprinkle Parmesan cheese onto each serving.