Oven-baked zucchini lasagna with Italian sausage and crumble tofu, all slathering with marinara sauce, cheese, and sprinkles of mixed herbs. Try this recipe for simple starch-free entree or serve together with pasta side.
Prep Time 15 minutesminutes
Cook Time 50 minutesminutes
Servings 6
Author Victoria
Ingredients
2zucchini
24ozmarinara sauce
2ozparmesan/asiago
1cupshredded cheese mix
½TbspItalian seasoning mix
Meaty Layer
1lbItalian sausage
½sweet oniondice
1Tbspunsalted butter
Tofu layer
8ozsilken tofu
1egg
½tspgarlic salt
Instructions
Wash and cut zucchini along its body length, then set aside to drip.
Prep - Meat
Cut and crumble Italian sausage.
With a skillet or saucepan over medium/high heat, melt 1 Tbsp of unsalted butter.
Stir in diced onion and the crumbled Italian sausages.
Keep stirring to brown sausages.
Transfer out and set aside.
Prep - Tofu
In a small container, add tofu, egg and garlic salt.
Use a fork to whisk & mix them nicely.
Assembling
Preheat oven to 350F.
Slather the bottom of a 9X12 baking disc with ⅓ cup of marinara sauce.
Spread out all the sausage crumbles over the thin sauce layer.
Now spoon in half of the remaining marinara sauce.
Sprinkle the mixed cheese all over the sauce.
Grate some Parmesan or Asiago on top.
Arrange a layer of zucchini slices.
Spoon in and spread tofu mixture evenly.
Sprinkle in some Italian seasoning herbs to enhance the flavor.
Arrange remaining zucchini slices to cover tofu layer.
Now lather the remaining marinara sauce all over top of zucchini.
Sprinkle with remaining cheese as well as grate in remaining Parmesan/Asiago
Bake for 45 minutes or until the cheese is bubbling.
Cut to serving size and enjoy as is or with noodle.