Zucchini Lasagna With Vegan Ricotta

Zucchini Ricotta

Ingredients

• 1/4 cup chopped walnuts
• 2 garlic cloves
• 7 ounces extra-firm tofu
• 1/2 cup chopped zucchini
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1/2 cup chopped fresh basil
• sea salt and freshly ground pepper

Instructions

In a food processor, combine the walnuts, garlic, tofu, chopped zucchini, lemon juice, oregano, red pepper flakes, basil, and generous pinches of salt and pepper. Process to a spreadable consistency.

Zucchini Lasagna

Ingredients

• 5 ounces brown rice lasagna noodles
• extra-virgin olive oil, for drizzling
• 1 can diced tomatoes
• 2 zucchini, sliced into thin planks
• 1 cup grated pecorino cheese
• freshly ground black pepper

Instructions

1. Preheat the oven to 375 degrees F.
2. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and rinse.
3. Drizzle a 9x13" pan with olive oil, then layer the ingredients as follows.
4. First layer: a third of the tomatoes, half of the noodles, half of the ricotta, half of the zucchini.
5. Second layer: a third of the tomatoes, half of the noodles, half of the ricotta, half of the zucchini.
6. Top with the remaining third of the tomatoes. Sprinkle with the grated cheese and drizzle with olive oil.
7. Bake, covered, for 15 minutes. Uncover and bake 20 to 30 more minutes, or until the zucchini is tender but still has a bite and the tomatoes and cheese are bubbling. Let rest for 10 minutes before serving. Season with freshly cracked black pepper.