Tomato, Basil and Zucchini Lasagna
Fresh summer flavors shine in this vegetable-rich take on lasagna, thanks to canola oil’s neutral taste. Crumbled tofu boosts the protein and stands in for the usual ricotta cheese to make it vegan.
INGREDIENTES
- 8 whole wheat or gluten-free lasagna noodles
- 2 Tbsp canola oil 30 mL
- 1 package (8 oz/250 g) extra firm tofu
- 1 medium onion, minced
- 1/4 tsp salt 1 mL
- 1/4 tsp ground black pepper 1 mL
- 2 cups diced fresh tomatoes 500 mL
- 2 cups tomato sauce 500 mL
- 1/2 cup chopped fresh basil 125 mL
- 1 medium zucchini, cut into long thin strips
- 1 cup freshly grated Parmesan cheese 250 mL
INSTRUCCIONES
- 1. Cook lasagna noodles according to package instructions. Drain and set aside.
- 2. In large saucepan, heat canola oil over medium. Crumble in tofu to resemble ground beef. Add onion. Cook until tofu is lightly browned, approximately 8 minutes. Season with salt and pepper.
- Add tomatoes, tomato sauce and basil to tofu. Stir to combine. Remove from heat.
- 3. Mist casserole dish with canola oil cooking spray and spread 1 to 2 Tbsp of tomato-tofu mixture on bottom. Cover with one layer of lasagna noodles and 1/3 tomato-tofu mixture. Cover with one layer of zucchini strips and sprinkle with half of Parmesan. Repeat until all ingredients have been placed.
- 4. Bake at 400 °F (180 °C) for 30 minutes or until sauce is bubbling around edges.
RINDE
6 servings
TAMAÑO DE LA PORCIÓN
1 cup (250 mL)
ANÁLISIS NUTRICIONAL
Per Serving
| Calorías | 310 |
| Grasa total | 13 g |
| Grasa saturada | 3 g |
| Colesterol | 15 mg |
| Carbohidratos | 32 g |
| Fibra | 7 g |
| Azúcares | 6 g |
| Proteína | 19 g |
| Sodio | 870 mg |
| Potasio | 586 mg |
