ZUCCHINI LASAGNA (8 servings – or 6, in my house)
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. chopped fresh basil
1 Tbs. oregano
1 Tsp. rosemary
1 Tbs. cayanne
1 bunch spinach, washed and trimmed
4 zucchini (mine were hefty), sliced lengthwise 1/4 inch thick
6 cups Marinara Sauce (organic tomato/ marinara sauce)
1 1/2 c.chopped almonds
*Preheat oven to 350 F
*Press as much water out of tofu as possible, then cut into cubes (I crumbled it). Saute the tofu and onion powder in the lemon juice until lightly browned. Add the onion, garlic, soy sauce, basil, and 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 almonds. *Bake for 40 min, or until lightly browned and bubbly.