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Main dishes
Zucchini Tofu Lasagna
A healthy summer alternative to classic lasagna, where pasta sheets are replaced with thin slices of zucchini, and the hearty filling is made with tofu and tomatoes.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Peel the zucchini and cut them into thin lengthwise slices.
2
Sauté the onion and garlic in oil, then season with salt and pepper.
3
Crumble the tofu with a fork into the skillet and add the basil. Stir in the canned tomatoes.
4
Layer the zucchini, tomato sauce, and vegan mayonnaise (or sauce) in a baking dish. Repeat for several layers.
5
Bake for 30–35 minutes at 180°C (350°F).
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