This was one of those creations where I was sure it was going to be a fail, but it turned out so good I've made it three times since! This no pasta lasagna is really good and tastes so close to the real thing you can't even tell the filling is made without cheese. I did put a bit of cheese on top, mostly because I didn't know what else to use, as I had run out of the filling and felt like a pasta sauce top layer looked too naked. If you're following a vegan diet, just leave that cheese off and you're good to go. Here's how I made it:
Ingredients
3 organic zucchinis, put through a mandoline or thinly sliced. I don't own a mandoline (yet!) so I sliced, and this was slightly annoying because the thinner you slice it, the better, but it's hard to do!
1 block of organic extra firm tofu
2 cloves garlic
5-6T nutritional yeast
2 cups firmly packed kale or spinach
1 can of tomato sauce
sea salt to taste
pepper to taste
mozzarella cheese for topping (optional)
Directions
Preheat the oven to 350.
Unpack the tofu, drain the water from the package, and wrap the block of tofu in a paper towel. Gently push on each side a few times to squeeze the excess water out. Put the tofu, garlic, kale, nutritional yeast, salt and pepper in the food processor and turn it on until the mixture resembles ricotta cheese.
Cut the zucchini and start layering- zucchini, filling, sauce, etc until you run out. Option to top with real cheese or more filling, and then put it in the oven. I prefer the zucchini crunchy, so I just left it in long enough to warm up (20 minutes). If you want the zucchini cooked, you can leave it in the oven 35-45 minutes. Enjoy!
PS: More recipes here.