Zucchini Lasagna

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ZUCCHINI LASAGNA

Source: The New McDougall Cookbook

 

1/2 lb tofu, frozen and thawed

2 Tbs. onion powder

1/4 c. fresh lemon juice

1 c. diced onion

3 Tbs. minced garlic

2 Tbs. gf soy sauce (or Bragg's Liquid Aminos)

2 Tbs. chopped fresh basil

2 Tbs. Parsley Patch seasoning, general blend (or Mrs. Dash)READ

LABEL/IF GLUTEN PRESENT USE ACCEPTABLE SEASONING SALT

1 bunch spinach, washed and trimmed

4 zucchini, sliced lengthwise 1/4 inch thick

6 cups Marinara Sauce (recipe following)

1 1/2 c. seasoned gf bread crumbs (recipe following)

 

*Preheat oven to 350 F.

 

*Press as much water out of tofu as possible, then cut into cubes.

Saute the tofu and onion powder in the lemon juice until

lightly browned. Add the onion, garlic, soy sauce, basil, and PP

seasoning. Saute 5 minutes longer. Stir in the spinach and saute

until limp, 1-2 minutes.

 

*Place a small amount of Marinara Sauce in the bottom of a 13 x 9-

inch baking dish. Lay the zucchini over the sauce, followed by tofu

mixture. Repeat, topping with the last of the Marinara sauce and

sprinkled with the gf bread crumbs.

 

*Bake for 40 min, or until lightly browned and bubbly. YUM!!

 

MARINARA SAUCE

 

1 onion, chopped

1/2 lb. mushrooms, chopped

2 cloves garlic, finely chopped

1 (15 oz) can stewed tomatoes

1 (15 oz) can tomato puree

1 (15 oz) can tomato sauce

1 tsp. dried basil

1tsp. oregano

2 Tbs. parsley flakes

2 green peppers, coarsely chopped

1 tsp. vegetarian gf Worcestershire sauce (or gf soy sauce)

 

*Saute onion, muchrooms, and garlic in a small amount of water for 10

min. Add remaining ingredients. Simmer, uncovered, over low heat

for 1 or 2 hours, until thick.

 

BREAD CRUMBS

 

4 slices gf bread

1 - 2 Tbs. grated soy parmesan cheese (Rice Parmesan is dairy free or

use recipe in archives for parmesan cheese)

1 Tbs. minced fresh parsley

 

*Break up the bread slices and process until finely chopped. Add

remaining ingredients and mix well.