Zucchini Lasagna

I'm not a huge fan of "fake" cheeses. This lasagna recipe has crumbled tofu that mimics the texture of ricotta cheese, but not the taste. The tofu blends really well with the Italian flavors in this dish! You could either make homemade sauce, or if you're looking for a quick fix ready-made sauce works great.

Zucchini Lasagna
Serves 6-8

1/2 box no boil lasagna noodles
1-1/2 jar vegan pasta sauce
1/4 package frozen spinach
1 package extra firm tofu
1/3 large zucchini
1/4 green or red bell pepper
1 med-small onion
2 tsp lemon juice
ground black pepper
garlic powder, fresh garlic
olive oil

0. preheat oven to 350F

1. Drain tofu and pat dry. Crumble into large bowl until consistency resembles ricotta cheese

2. To the tofu add lemon juice, garlic, oregano, black pepper and thawed spinach

3. Dice zucchini, pepper and onion. Heat pan to medium with some olive oil, add vegetables and cook until tender

4. In large lasagna pan (9x12'') spread layer of sauce on bottom

5. Layer noodles on top of sauce until covered

6. Put on thin layer of veggie mix

 7. Add layer of crumbled tofu mixture

8. Add sauce layer

9. Repeat steps 5-8 (top should be noodles covered in sauce only)

10. Put in oven and bake 35-40 minutes