Fresh Zucchini Lasagna

Dice the onion and carrot, finely chop the garlic and put into a bowl. Mash the tofu with a fork until crumbly.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Carrot (~ 3.4 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, carrot, 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 sour cream, salt, nutmeg, and pepper in a small bowl. Preheat the oven to 400 °F.

• 1⁄3 cup Sour cream, light
• Salt
• 1 pinch of Nutmeg, ground
• Black pepper

Cut the zucchini lengthwise into thin slices.

• 1 Zucchini (~ 7.8 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.

Spread the cheese evenly onto the top layer. Bake for approx. 25-30 minutes until golden brown.

• 1⁄3 cup Gouda, grated (or Cheddar)

Enjoy your meal!