Tomato, Basil and Zucchini Lasagna
INGRÉDIENTS
- 8 whole wheat or gluten-free lasagna noodles
- 2 Tbsp canola oil 30 mL
- 1 package (8 oz/250 g) extra firm tofu
- 1 medium onion, minced
- 1/4 tsp salt 1 mL
- 1/4 tsp ground black pepper 1 mL
- 2 cups diced fresh tomatoes 500 mL
- 2 cups tomato sauce 500 mL
- 1/2 cup chopped fresh basil 125 mL
- 1 medium zucchini, cut into long thin strips
- 1 cup freshly grated Parmesan cheese 250 mL
PRÉPARATION
- 1. Cook lasagna noodles according to package instructions. Drain and set aside.
- 2. 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.
- 3. 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.
- 4. Bake at 400 °F (180 °C) for 30 minutes or until sauce is bubbling around edges.
RENDEMENT
6 servings
PORTION
1 cup (250 mL)
VALEUR NUTRITIVE
Per Serving
| Calories | 310 |
| Lipides | 13 g |
| Gras saturés | 3 g |
| Cholestérol | 15 mg |
| Glucides | 32 g |
| Fibres | 7 g |
| Sucres | 6 g |
| Protéines | 19 g |
| Sodium | 870 mg |
| Potassium | 586 mg |
