Prep Time: 25 mins | Cook Time: 45 mins | Total Time: 1 hr 10 mins | Servings: 6
This vegetarian lasagna will make you love zucchini all over again! It’s low carb, healthy, and packed with protein. Enjoy all your favourite Italian flavours with this delicious vegetarian main!
Ingredients
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24 ounces jar of your favourite store-bought sauce or homemade sauce, I love Rao’s Homemade
¼ c. egg whites
1 c. 1% cottage cheese
1 c. part-skim mozzarella cheese
1/4 c. parmigiano reggiano/Parmesan cheese, grated or shredded
1 16-ounces package of extra firm tofu (I prefer Twin Oaks Tofu)
3 small or 2 large zucchini squash
1/2 tsp sea salt or more to taste
1/4 tsp ground pepper or more to taste
How to make Skinny Tofu Zucchini Lasagna
Step 1: Drain and press the tofu to remove as much liquid as possible. Using 1 to 2 paper towels, wrap the tofu. Around it, wrap an absorbent kitchen towel. Lay the wrapped tofu on a cutting board and top it with another cutting board or a plate. Put on top a heavy object such as cookbooks or canned food. Leave to tofu for about 30 minutes or up to a couple of hours.
Step 2: Using a nonstick spray, grease a large casserole. You can use a 3 1/2 quart casserole dish or a 9 x 13-inch baking dish.
Step 3: Chop the ends off of the zucchini. Thinly slice the zucchini lengthwise using a mandolin into 1/8-inch strips. Or you can slice the zucchini lengthwise, just make sure the pieces have similar width.
Step 4: Place the zucchini in a large pot of boiling water and cook for about 4 minutes. Into a strainer, pour the zucchini slices and allow them to cool. Then, on a paper towel or any absorbent kitchen towel, very carefully place the zucchini strips to soak up the excess liquid.
Step 5: Combine the cottage cheese and egg whites in a small bowl. Add half tsp sea salt and 1/4 tsp ground pepper. Mix well until incorporated.
Step 6: Crumble the pressed tofu in another bowl or pot and add the marinara sauce. Mix and season according to taste.
Step 7: Prepare the oven. Preheat it to 425 degrees F.
Step 8: On the bottom of the prepared baking dish, spread a thin layer of the tofu marinara sauce, then top with an even layer of zucchini lasagna noodles. Over the zucchini noodles, evenly spread a layer of the cottage cheese mixture and sprinkle with half of the Parmesan cheese.
Step 9: On top, add a layer of the tofu marinara sauce, the zucchini noodles, cottage mixture, mozzarella cheese, and the rest of the Parmesan cheese. On top, season with additional salt and pepper. Tent with aluminum foil and place the baking dish in the preheated oven. Bake the lasagna for about 25 minutes. Uncover and continue to cook for an additional 20 to 25 minutes until the lasagna is bubbly and the cheese has melted and is slightly brown.
Step 10: Allow the lasagna to cool for at least 5 to 10 minutes before slicing. If desired, serve with Parmesan cheese. Enjoy!
Nutrition Facts:
Serving: 1piece Calories: 254kcal Carbohydrates: 8g Protein: 20g Fat: 16g Fiber: 1g Sugar: 2g
Ingredients
- 24 ounces jar of your favourite store-bought sauce or homemade sauce, I love Rao’s Homemade
- ¼ c. egg whites
- 1 c. 1% cottage cheese
- 1 c. part-skim mozzarella cheese
- 1/4 c. parmigiano reggiano/Parmesan cheese, grated or shredded
- 1 16-ounces package of extra firm tofu (I prefer Twin Oaks Tofu)
- 3 small or 2 large zucchini squash
- 1/2 tsp sea salt or more to taste
- 1/4 tsp ground pepper or more to taste
Instructions
Step 1: Drain and press the tofu to remove as much liquid as possible. Using 1 to 2 paper towels, wrap the tofu. Around it, wrap an absorbent kitchen towel. Lay the wrapped tofu on a cutting board and top it with another cutting board or a plate. Put on top a heavy object such as cookbooks or canned food. Leave to tofu for about 30 minutes or up to a couple of hours.
Step 2: Using a nonstick spray, grease a large casserole. You can use a 3 1/2 quart casserole dish or a 9 x 13-inch baking dish.
Step 3: Chop the ends off of the zucchini. Thinly slice the zucchini lengthwise using a mandolin into 1/8-inch strips. Or you can slice the zucchini lengthwise, just make sure the pieces have similar width.
Step 4: Place the zucchini in a large pot of boiling water and cook for about 4 minutes. Into a strainer, pour the zucchini slices and allow them to cool. Then, on a paper towel or any absorbent kitchen towel, very carefully place the zucchini strips to soak up the excess liquid.
Step 5: Combine the cottage cheese and egg whites in a small bowl. Add half tsp sea salt and 1/4 tsp ground pepper. Mix well until incorporated.
Step 6: Crumble the pressed tofu in another bowl or pot and add the marinara sauce. Mix and season according to taste.
Step 7: Prepare the oven. Preheat it to 425 degrees F.
Step 8: On the bottom of the prepared baking dish, spread a thin layer of the tofu marinara sauce, then top with an even layer of zucchini lasagna noodles. Over the zucchini noodles, evenly spread a layer of the cottage cheese mixture and sprinkle with half of the Parmesan cheese.
Step 9: On top, add a layer of the tofu marinara sauce, the zucchini noodles, cottage mixture, mozzarella cheese, and the rest of the Parmesan cheese. On top, season with additional salt and pepper. Tent with aluminium foil and place the baking dish in the preheated oven. Bake the lasagna for about 25 minutes. Uncover and continue to cook for an additional 20 to 25 minutes until the lasagna is bubbly and the cheese has melted and is slightly brown.
Step 10: Allow the lasagna to cool for at least 5 to 10 minutes before slicing. If desired, serve with Parmesan cheese. Enjoy!
