This gluten-free recipe has the taste and texture of old-fashioned lasagna with a healthier twist thanks to the added vegetables.
Makes 4-6 servings.
Ingredients
Instructions
Cook lasagna noodles according to package instructions. Set aside.
In large saucepan, heat oil over medium heat. Crumble in tofu to resemble ground beef. Cook until lightly browned, approximately 8 minutes. Season with salt and pepper, to taste.
Add tomatoes, tomato sauce, and basil to tofu. Stir to combine. Remove from heat.
Lightly mist a medium-sized casserole dish with cooking oil spray, then spread in 1 to 2 tablespoons of the tomato mixture.
Cover with 1 layer of lasagna noodles. Top with 1/3 of the tomato-tofu mixture.
Cover with 1 layer of zucchini strips. Sprinkle with half of the parmesan cheese.
Cover with 1/3 of the tofu mixture. Cover with 1 layer of lasagna noodles.
Top with remaining tofu mixture and sprinkle on the remaining cheese.
Bake at 350° F for 30 minutes.
Recipe courtesy of @Patricia Chuey, recipe developer
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