zucchini noodle lasagna.

ZUCHINNI.jpgI took a stab at making a lasagna with zuchinni instead of noodles. I just kind of threw this recipe together, and happy to say…it was a hit! I came home late from work one day and my family was gladly eating this. Milo didnt even realize the noodles were zucchini.

zucchini – sliced thin with a mandolin slicer
1 package extra firm tofu, pressed and crumbled
3/4 cup raw cashews
1/2 cup-3/4 cup water
3-4 garlic cloves
salt
pepper
nutritional yeast
fresh basil
1 bag fresh spinach
vegan parm (recipe below)
Tomato sauce

Prep your zucchini.  Slice thin with a mandolin slicer and lay flat on paper towels, sprinkled with salt. Let sit for about 10-20 minutes and dab with paper towels as zucchini starts to sweat out the water.

Make the cashew cream: Blend together the drained raw cashews, fresh water, garlic, lemon juice, and generous pinches of salt and pepper.Add a little fresh basil if youd like as well.  Add a little vegan parmesan or nutritional yeast. Adjust seasonings to your taste.

Make the spinach: I make spinach by filling a tea kettle with water and boiling it, then putting bag of spinach in a colander and pour boiling water on top of spinach.  Run some cold water on it and squeeze out all excess water.  Chop roughly.

Make the tofu ricotta: Take crumbled tofu, cashew cream and spinach and mix to combine. Add fresh chopped basil.

Assemble the lasagna:Preheat oven to 350 degrees. Pour some pasta sauce in an 8×8 pan. Layer the zucchini noodles, then layer with tofu ricotta and sauce. Continue until you end on a layer of noodles on top. Top with remaining sauce and vegan parmesan.  Bake covered with foil for 25 min.  Uncover and bake for about 30 min more.

zucchini noodle peanut bowl.

Processed with VSCO with a5 preset

Still working on using up the last of the zucchini from my garden. Ive been just kind of on the fence with zucchini noodles but this dish FOR SURE sold me! I think anything coated in a peanut sauce is the way to go! I recently got an air fryer too, so Ive been experimenting with that a bit. Pretty awesome that I was able to make this tofu in about 1o minutes! This dish also made me realize that I need to have peanut sauce on hand ALL the time. good stuff for sure!

Tofu
1 package tofu – water pressed out
3 T soy sauce
2 tspns maple syrup
1 tspn seasame oil

Sauce
2 cloves garlic
1/2 cup water
1/4 cup smooth peanut butter
1 tspn S&B oriental curry powder
1 T rice vinegar
1 T soy sauce
1 T agave nectar

Noodles
Zucchini
salt

Extra: cilantro, peanuts, siracha

Prepare your tofu: if you have time, cut into cubes and marinate your tofu for a few hours to overnight. I cooked mine in the airfryer at 350 degrees for 10 minutes. Alternately you can bake in oven at 400 for 20 minutes, flip and cook 10 min more.

Prepare your sauce: In a small saucepan, Saute garlic in oil for about 30 seconds. Add water and deglaze pan, then add rest of ingredients and stir. Let cook, stirring every so often for about 5 minutes until thick. Taste for seasonings.

Use a spiralizer to make zuchinni noodles. sprinkle with a little salt.

Put noodles in a dish, top with tofu and peanut sauce. Top with cilantro and chopped peanuts if you’d like. Squirt some siracha on there too! why not?