Zucchini Lasagna–No Noodles

Ingredients:

• 3 medium zucchini
• 2 1/2 cups tomato pasta sauce
• 14 oz firm tofu (or see soy-free option)
• 1 tsp salt, plus extra for the zucchini
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/3 cup nutritional yeast or parmesan (such as vegan parma), optional
• 1 cup shredded mozzarella, such as daiya vegan

Instructions:

1. Instructions
2. Slice the zucchini so that you get six slices from each. (See photo above.) Spread out on a large plate and sprinkle liberally with salt – don’t worry, most of this will be wiped off later. Let sit for an hour, and you will be amazed at how much moisture this helps bring out of the zucchini. Meanwhile, mash the tofu with the onion, garlic, and optional yeast, then set aside. Wipe all moisture off the zucchini, place on a baking tray, and place on the center oven rack. Now turn on the heat to 450 F and let zucchini cook 15 minutes. Take out zucchini, turn the oven to 375 F, and layer 1/2 cup tomato sauce into the bottom of an 8-inch square pan. Cover the sauce with a layer of zucchini, then spread 1 1/3 cup of the tofu mixture over the zucchini layer. Now add 1 cup sauce, then another zucchini layer, then 1 1/3 cup more tofu. Cover with the final cup sauce, another zucchini layer, and finally cover everything with your cheese. Bake on the center rack 40 minutes, then turn oven off—but don’t open the oven door—and let sit in the oven an additional 20 minutes.
3. It’s important to not skip either the salting (called “sweating”) or baking stages for the zucchini so your lasagna is not watery.
4. View Nutrition Facts

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