Strips of zucchini stand in for noodles to make this gluten-free lasagna. Crumbled tofu adds protein to the tomato sauce; ricotta is dolloped on top (and in each layer) before baking.
Reprinted from Meatless: More Than 200 of the Very Best Vegetarian Recipes. Copyright © 2013 by Martha Stewart Living Omnimedia, Inc. Photos © 2013 by Andrew Purcell. Published by Clarkson Potter/Publishers, a division of Random House, Inc.
Martha Stewart Living Omnimedia, Inc.
|1 (28-ounce) can whole peeled plum tomatoes, with juice||2 tablespoons chopped fresh oregano leaves|
|2 tablespoons plus 1/4 teaspoon olive oil||Coarse salt|
|1 small onion, finely chopped||2 zucchini (about 1 pound total), ends trimmed|
|1/4 teaspoon crushed red pepper flakes||1 cup part-skim ricotta cheese|
|12 ounces firm tofu, drained and pressed||Freshly ground pepper|
Make the sauce: Pulse tomatoes with their juice in a food processor until finely chopped. Heat 2 tablespoons olive oil in a large straight-sided skillet over medium. Cook onion and red pepper flakes, stirring occasionally, until onion is softened, about 8 minutes. Add tomatoes; bring to a boil. Reduce heat and simmer until thickened, about 20 minutes. Coarsely crumble tofu and stir into sauce with chopped oregano; season with salt. Let cool.
Make the lasagna: Preheat oven to 375°F. Slice zucchini lengthwise into thin strips using a mandoline or a sharp knife. Place 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8-inch square baking dish. Top with 1 cup sauce. Dot evenly with 1/4 cup cheese. Repeat twice with zucchini, remaining sauce, and 1/2 cup cheese. Top with remaining zucchini; brush with 1/4 teaspoon olive oil. Dot with remaining 1/4 cup cheese, and season with pepper. Bake, uncovered, until lasagna bubbles and top browns, 50 to 60 minutes. Let stand 10 minutes before serving.
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