Recipe ~ Herbed Tofu Lasagna with Zucchini

[Guest guest]

Ok, here's the recipe for the lasagna on my blog. According to the nutritional

info given it would be 6 WW points per serving.

Enjoy, it's quite tasty!

Cindi

 

Herbed Tofu Lasagna with Zucchini

Serves 10

Vegan

 

2 14oz pkgs firm tofu, well drained

1/2 cup chopped fresh basil

1/3 cup chopped fresh Italian parsley

1/3 cup pine nuts, toasted **

2 cloves garlic

2 tbls lemon juice

1 tsp salt

1/2 tsp red pepper flakes

1/4 tsp sugar

1 tbls olive oil

4 medium zucchini, cut into 1/2 inch slices (about 3 cups)

5 cups marinara sauce

16 no-cook lasagna noodles (9 oz)

 

** To toast pine nuts: Place nuts in dry ckillet over medium-high heat. Cook,

stirring constantly, about 3 minutes, until golden.

 

Preheat oven to 350F. Coat 9x13 baking dish with cooking spray. Combine

tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes

and sugar in food processor; blend until smooth and similar to ricota in

texture.

 

Put oil and zucchini in large skillet. Saute 3-5 minutes over medium-high

heat or until just tender.

 

Spread 3 tbls marinara sauce over bottom of prepared baking dish. Cover with

layer of noodles, over-lapping slightly, half of the tofu mixture and half of

the zucchini. Top with another layer of noodles, remaining tofu and zucchini,

and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.

 

Cover with foil and bake 1 hour. Let rest 10 minutes before serving.

 

Per Serving: 314 Cal; 18G Protein; 12G Total Fat (1.5 Sag Fat): 36G Carb); MG

Chol; 617MG SOD; 6G Fiber; 10G Sugars.

 

 

 

 

 

 

 

 

 

[Guest guest]

Thank YOu!

 

Cindi <cindi93069 wrote: Ok, here's the recipe for the

lasagna on my blog. According to the nutritional info given it would be 6 WW

points per serving.

Enjoy, it's quite tasty!

Cindi

 

Herbed Tofu Lasagna with Zucchini

Serves 10

Vegan

 

2 14oz pkgs firm tofu, well drained

1/2 cup chopped fresh basil

1/3 cup chopped fresh Italian parsley

1/3 cup pine nuts, toasted **

2 cloves garlic

2 tbls lemon juice

1 tsp salt

1/2 tsp red pepper flakes

1/4 tsp sugar

1 tbls olive oil

4 medium zucchini, cut into 1/2 inch slices (about 3 cups)

5 cups marinara sauce

16 no-cook lasagna noodles (9 oz)

 

** To toast pine nuts: Place nuts in dry ckillet over medium-high heat. Cook,

stirring constantly, about 3 minutes, until golden.

 

Preheat oven to 350F. Coat 9x13 baking dish with cooking spray. Combine tofu,

basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and

sugar in food processor; blend until smooth and similar to ricota in texture.

 

Put oil and zucchini in large skillet. Saute 3-5 minutes over medium-high heat

or until just tender.

 

Spread 3 tbls marinara sauce over bottom of prepared baking dish. Cover with

layer of noodles, over-lapping slightly, half of the tofu mixture and half of

the zucchini. Top with another layer of noodles, remaining tofu and zucchini,

and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.

 

Cover with foil and bake 1 hour. Let rest 10 minutes before serving.

 

Per Serving: 314 Cal; 18G Protein; 12G Total Fat (1.5 Sag Fat): 36G Carb); MG

Chol; 617MG SOD; 6G Fiber; 10G Sugars.

 

 

 

[Guest guest]

You're very welcome Nancy!

Cindi

 

Nancy Bryans <bryans30 wrote:

Thank YOu!

 

 

 

 

.