The perfect weeknight meal when you want something hearty and healthy.
Part of summer is the abundance of fresh herbs that grow in our garden. This is a great time to use them to their fullest in a variety of recipes.
SPEAKING OF
This lasagna is a great way to make use of all that excess basil that's growing. Especially if your parents are constantly bugging you to make use of the herbs growing in the garden.
This lasagna is:
Flavourful Vegetable-packed Protein & fiber rich
You could also opt to make your own marinara sauce (but let's get real - sometimes we're lazy).
The tofu ricotta mixture is close in flavour and texture to the real thing!
It also offers some more protein because of the tofu - but make sure you buy the extra firm kind and make sure to drain and press it properly. Otherwise you'll end up with a watery mess like I did the first time (whoops).
The cheese I used is the Cheddar Style Shreds from Daiya - you can find it in the health food section in grocery stores or at health food stores. This cheese is great when melted (grilled cheese anyone?) but please don't try to eat it cold, unless you want a very unpleasant experience because the texture is just so off. But heated up it tastes amazing and reminds me of the days when I could eat cheese (oh hey Kraft Singles).
I love this because not only is it delicious, fresh, and healthy, but it's vegan and gluten free.
VEGAN AND GLUTEN FREE LASAGNA
Serves 4-6
INGREDIENTS
1 16-ounce block extra firm tofu, drained and pressed dry for 10 minutes
2 tbsp nutritional yeast
1/2 cup fresh basil (finely chopped)
2 tsp dri oregano
1 lemon, juiced ( about 2 tbsp)
1 tbsp extra virgin olive oil (optional)
Sea salt + black pepper to taste
1/4 cup water (plus more as needed)
1/4 cup vegan cheese (optional - plus more for topping)
4 tbsp nutritional yeast for topping
THE REST
1 28-ounce jar of marinara sauce
3 medium zucchini squash* thinly sliced with a mandolin
INSTRUCTIONS
Preheat oven to 375 degrees F.
Add tofu to a food processor and mix to combine, scraping down sides as needed.
Add remaining ingredients: Nutritional yeast, fresh basil, oregano, lemon juice, olive oil (optional), salt, pepper, water and vegan cheese (optional). Combine until it forms a well-puréed mixture/paste.
Taste and adjust seasonings as needed. More salt and pepper for flavour, nutritional yeast for cheesiness, and lemon juice for brightness.
Pour about 1 cup of marinara sauce into a 9x13-inch baking dish and layer with thinly sliced zucchini.
Scoop small spoonfuls amounts of the tofu mixture over the zucchini and gently spread into a thin layer. Spread on a layer of marinara sauce and then top with more zucchini slices. Continue until all filling and zucchini are used up. The top two layers should be zucchini and then sauce. Sprinkle on vegan parmesan cheese (optional), and then cover with foil.
Bake covered for 45 minutes, then remove foil and bake for 15 minutes more. The zucchini should be very easily pierced when cut with a knife. Let cool for 10-15 minutes before serving.
Serve with additional vegan parmesan cheese and fresh basil.
NOTES
* Feel free to sub with eggplant or gluten free pasta.
Leftovers will keep for 2-3 days in the refrigerator
If you make this, let us see! Tag your photo with #ditchingdairy on Instagram.
Comentarios