Zucchini Lasagne with Tofu
1 serving
75 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
1
Preheat the oven to 180 degrees.
2
Cut both zucchinis into thick strips, about 0.5 cm thick, heat a pan over medium heat and add a little vegetable oil. Place the cut pieces in the pan. Cook until soft for about 2-3 minutes on each side.
- Courgette: 2 pieces
3
In a separate pan, sauté garlic in a little oil for 1-2 minutes, then add chopped onion. Cook for another 1-2 minutes.
- Garlic: 2 cloves
- Red onion: 1 head
4
Add the chopped spinach. Season with salt and pepper to taste and cook until the mixture is dry, as some moisture will be released from the spinach. Remove from heat.
- Spinach: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
5
Grate the tofu on a fine grater. In a bowl, add the tofu, prepared mixture of spinach, oregano, dried parsley, salt, and pepper. Mix until smooth.
- Tofu: 1 glass
- Dried oregano: 0.5 teaspoon
- Dried parsley: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
6
Place about 1.5–2 tablespoons of the prepared mixture on one slice of zucchini. Roll up the zucchini.
7
Take a deep baking dish and place 0.5 cup of crushed tomatoes at the bottom of the pot. Arrange the zucchini rolls on top of the sauce, then pour the remaining crushed tomatoes.
- Tomato puree: 1.3 glass
- Tomato puree: 1.3 glass
8
Add vegan cheese on top and bake for 30 minutes or until the cheese melts.
