Zucchini lasagna with tofu

Ingredients

• Filling

  • 2 cups of textured soy protein granules (140 g)
  • 2 teaspoons of salt (10 g)
  • 3 cups of water (600 ml)
  • 2 packages of tomato pulp (1,040 kg)
  • 2 medium zucchinis cut into thin slices, lengthwise (500 g)
  • 300 g of fresh pre-cooked lasagna noodles

• Tofu Cream

  • 500 g of tofu cut into cubes
  • 1 tablespoon of lemon juice (15 ml)
  • 2 tablespoons of olive oil (30 ml)
  • 1 and a half teaspoons of salt (7.5 g)
  • 1 cup of finely chopped sundried tomatoes (150 g)

Modo de preparo

1. In a large saucepan, place the soy protein, the salt, 2 cups of water, and the tomato pulp, bring to high heat, with the pan partially covered, for 8 minutes, or until the soy protein is hydrated. Remove from the heat and set aside.
2. In a medium saucepan, place the remaining water and bring to a boil over high heat, add the zucchini and cook, with the pan partially covered, for 5 minutes, or until the zucchini starts to wilt. Drain and set aside.
3. Meanwhile, prepare the tofu cream: in a blender jar, place the tofu, lemon juice, olive oil, and salt, and blend at low speed until smooth. Transfer to a bowl and mix in the sundried tomatoes.
4. Assembly: in a large baking dish, make layers with the sauce, the noodles, the zucchini, and the tofu cream. Cover with aluminum foil and bake in a medium oven (180 degrees), preheated, for 20 minutes, or until well heated.
5. Remove from the oven and serve immediately.

Tips:

1. If desired, before baking the lasagna, sprinkle grated parmesan cheese on top.

2. Assemble the lasagna right after cooking the zucchini so it doesn’t keep cooking and soften.