Indulge in the fresh taste of summer with this Tomato, Basil, and Zucchini Lasagna! This veggie-packed dish is a delightful twist on the classic, with crumbled tofu taking center stage to provide a protein punch.
Recipe courtesy of Hello Canola and Patricia Chuey
Tomato, Basil and Zucchini Lasagna
Fresh summer flavours shine in this vegetable-rich take on lasagna.
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Servings: 6 servings
Ingredients
- 8 whole wheat or gluten-free lasagna noodles
- 2 Tbsp canola oil
- 1 package (8 oz/250 g) extra firm tofu
- 1 medium onion, minced
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 cups diced fresh tomatoes
- 2 cups tomato sauce
- 1/2 cup chopped fresh basil
- 1 medium zucchini, cut into long thin strips
- 1 cup freshly grated Parmesan Cheese
Instructions
- Cook lasagna noodles according to package instructions. Drain and set aside.
- 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.
- 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.
- Bake at 400 °F (180 °C) for 30 minutes or until sauce is bubbling around edges.
Nutrition Facts
Tomato, Basil and Zucchini Lasagna
Serving Size
1 cup
Amount per Serving
Calories
310
% Daily Value*
Fat
13
g
20
%
Saturated Fat
3
g
19
%
Cholesterol
15
mg
5
%
Sodium
870
mg
38
%
Potassium
586
mg
17
%
Carbohydrates
32
g
11
%
Fiber
7
g
29
%
Sugar
6
g
7
%
Protein
19
g
38
%
* Percent Daily Values are based on a 2000 calorie diet.
