Lazy Zucchini Lasagna
This is the perfect recipe for those lazy days. It is a family favorite that also makes for delicious leftovers!
Servings: 8 servings
Ingredients
- 10 ounces frozen chopped spinach thawed and drained (optional)
- 1 recipe Tofu Ricotta recipe below
- 2 large jars pasta sauce of your choice
- 8 ounces lasagna noodles uncooked - you might not use all
- 1-2 zucchini sliced thinly (a mandolin is helpful for this)
- 1 large carrot shredded (optional)
- Nut Parmesan Garnish see recipe below
Instructions
- Preheat oven to 375 F.
- If using, stir the chopped, drained & thawed spinach into the ricotta.
- Spread about ½ cup of the sauce on the bottom of a 9x13 inch baking dish and place a layer of 4 lasagna noodles
- Spread ½ of the tofu mix on top of the noodles.
- Follow with a layer of zucchini slices or shredded carrots if using.
- Layer in a coating of the sauce.
- Layer in 4 more noodles.
- Follow with the rest of the tofu mixture then sliced zucchini if you used carrots.
- Layer in 4 more noodles.
- Cover with PLENTY of sauce!
- Cover the dish TIGHTLY with foil.
- Bake at 375 F for about 1 hour, test the top noodles for tenderness. Add more sauce if necessary (and return to oven for a few minutes).
- Allow it to cool for a few minutes before serving with homemade Nut Parmesan.