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Serves 10 2 14-oz. pkg. firm tofu, well drained 1/2 cup chopped fresh basil 1/3 cup chopped fresh Italian parsley 1/3 cup pine nuts, toasted 2 cloves garlic, peeled 2 Tbs. lemon juice 1 tsp. salt 1/2 tsp. red pepper flakes 1/4 tsp. sugar 1 Tbs. olive oil 4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups) 5 cups marinara sauce 16 no-cook lasagna noodles (9 oz.) 1. Preheat oven to 350F. Coat 9x13- inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper fl akes and sugar in food processor; blend until similar to ricotta in texture. 2. Put oil and zucchini in large skillet. Sauté 3 to 5 minutes over mediumhigh heat, or until just tender. 3. Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1⁄2 cup sauce. Finish with another layer of noodles and sauce. 4. Cover with foil, and bake 1 hour. Let rest 10 minutes before serving. PER SERVING: 314 CAL; 18G PROT; 12G TOTAL FAT (1.5G SAT. FAT); 36G CARB; 0MG CHOL; 617MG SOD; 6G FIBER; 10G SUGAR |
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