Herbed Tofu and Zucchini Lasagna

Creamy Tomato Soup
Servings icon
Preperation time icon
Prep Time
15 min
Cook time icon
Cook Time
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

  1. Preheat oven to 350° F. Use a 13"x9" inch baking dish, coat well with cooking spray.
  2. 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.
  3. Heat oil in a large skillet over a medium high heat; add zucchini and sauté for about 5 minutes, until tender.
  4. 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.
  5. Cover with foil and bake for 1 hour. Let lasagna stand for 10 minutes before serving.