Fresh Zucchini Lasagna

Dice the onion and finely chop the garlic. Mash the tofu with a fork until crumbly. Set the onion and garlic aside.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Garlic clove (~ 0.1 oz)
• 5.3 oz Tofu

Heat the canola oil in a non-stick frying pan over high heat. Fry the tofu until golden brown. Turn the heat to medium, add the onions and garlic and fry until the onions turn translucent.

• 2 tsp Canola oil

Season with salt and pepper, stir in the tomato paste, add the red wine and let simmer for 2-3 minutes.

• Salt
• Black pepper
• 1 Tbsp Tomato paste
• 3 ⁠½ Tbsp Red wine

Add the diced tomatoes, season with basil and oregano and let simmer for approx. 10 minutes.

• 14.1 oz Tomatoes, diced, canned
• ½ tsp Basil leaves, dried
• ½ tsp Oregano leaves, dried

Mix the vegan cream substitute, salt, nutmeg, and pepper in a small bowl. Preheat the oven to 400 °F.

• ½ cup Vegan cream alternative
• Salt
• 1 pinch of Nutmeg, ground
• Black pepper

Cut the zucchinis lengthwise into thin slices.

• 1 ⁠½ Zucchinis (~ 11.6 oz)

To assemble spread a layer of tomato sauce into the baking dish. Add a thin layer of cream mixture. Cover with zucchini slices. Repeat layering until you are out of zucchini slices and sauce.

Top the lasagna with vegan cheese and bake for approx. 30 minutes until golden brown.

• ½ cup Vegan cheese, shredded

Enjoy your meal!