Herbed Tofu and Zucchini Lasagna
8
15 min
1 hr 15 min
What You'll Need
- 3 cups of Imagine® Organic Creamy Tomato Soup
- 14 oz. firm tofu
- ½ cup basil, shredded
- ¼ cup flat leaf parsley, chopped
- 2 tbsp. fresh oregano leaves
- a generous pinch of red pepper flakes
- ½ cup toasted pine nuts
- 1 tsp. Hain® Sea Salt
- Pinch of coarse black pepper
- 2 tbsp. Arrowhead Mills® Soft Brown Sugar
- 2 cloves roasted garlic, minced
- 1 tbsp. Spectrum® Olive Oil
- 2 cups diced tomato
- 2 tbsp. fresh lemon juice
- 3 cups medium zucchini, sliced
- 9 oz. no-cook lasagna noodles
- Spectrum® Canola Cooking Spray
How to Make
- Preheat oven to 350° F. Use a 13"x9" inch baking dish, coat well with cooking spray.
- In the bowl of a food processor combine together tofu, basil, parsley, pine nuts, garlic, lemon juice, sugar, salt, red pepper flakes and blend until smooth.
- Heat oil in a large skillet over a medium high heat; add zucchini and sauté for about 5 minutes, until tender.
- Combine tomato soup with diced tomatoes. Spread ¼ cup of tomato soup mixture over bottom of prepared baking dish, cover with a layer of noodles, then top with half the tofu mixture and half the zucchini mixture. Top with a second layer of noodles and repeat the tofu and zucchini mixture, top with ½ cup of tomatoes mixture, Finish off with another layer of noodles and top it off with the remaining tomato sauce.
- Cover with foil and bake for 1 hour. Let lasagna stand for 10 minutes before serving.