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Ingredients
¼ cup chopped flat leaf parsley
2 Tbsp. of fresh oregano leaves
A generous pinch of red pepper flakes
½ cup of toasted pine nuts
Pinch of coarse black pepper
2 Tbsp. of Arrowhead Mills Soft Brown Sugar
2 cloves of roasted garlic minced
2 Tbsp. of fresh lemon juice
3 cups medium zucchini sliced
9 oz of no-cook lasagna noodles
Directions
- Preheat oven 350°F. Use a 13x9 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 mins 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 tomatoes sauce.
- Cover with foil and bake for 1 hour. Let Lasagna stand for 10 mins before serving.
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