NUTRITION

SERVINGS

INGREDIENTS

1 large Zucchini (280g)

200g Extra Firm Tofu

1 cup Tomato Sauce (245g)

1 medium Bell Pepper (120g)

1/2 medium Onion (55g)

1 cup Spinach (30g)

1 tbsp Olive Oil

2 cloves Garlic

2 tbsp Fresh Basil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

• 2

  Slice the zucchini lengthwise into thin strips to form the lasagna 'noodles'.

• 3

  Dice the bell pepper and onion, mince the garlic, and toss with a drizzle of olive oil, salt, and pepper.

• 4

  Spread the diced vegetables on the baking sheet and roast in the preheated oven for 15-20 minutes until tender.

• 5

  While the vegetables roast, crumble the extra firm tofu into small pieces and lightly sauté it in a nonstick pan with a splash of olive oil, a pinch of salt, and minced garlic, heating until it begins to brown.

• 6

  In a bowl, gently mix the tomato sauce with fresh basil. Stir in fresh spinach so it wilts slightly.

• 7

  In a baking dish, layer zucchini slices with the tofu mixture and the tomato basil sauce. Repeat layers, finishing with a layer of sauce on top.

• 8

  Optional: Sprinkle a small amount of nutritional yeast or your favorite dairy-free cheese on top if desired.

• 9

  Bake the assembled lasagna in the oven at 375°F (190°C) for 20-25 minutes to meld the flavors.

• 10

  Let it cool slightly before serving to enjoy each flavorful layer.