Pyrex baking dish (we used a 2 qt - 8" x 8" x 2" dish)
1/2cupCelebrity crumbled goat’s milk cheese113 g
3tspchopped basilor 3 frozen Toppits cubes
1frozen Toppits chili pepper cube
Grape seed oil
1/2large onion or 1 med onion
1/2jar880 ml Simply Natural pasta sauce (tomato basil)
1can400 g organic diced tomatoes
4Fino fire roasted red pepperschopped (720 ml jar)
1 14oz397 g package of extra firm organic tofu (Nasoya), sliced thin
1/2cupshredded cheddar or mozzarella cheese for top
Peel and slice zucchini 3/16” thick on a mandolin. Mix the pasta sauce with the can of diced tomatoes. Defrost the basil and pepper cubes and add to the tomato sauce mixture.
Set sliced zucchini in a dish and sprinkle liberally with salt between layers. Let sit for at least 15 minutes. Drain water and pat slices dry with paper towels.
In the meantime, cut thin pieces of extra firm tofu. Start mushrooms in a cold teflon pan over medium heat with no oil. Once they release their moisture and are cooked, remove to a plate. Add a tablespoon of oil to pan and cook onions over medium heat until softened. Remove to same bowl as mushrooms and mix.
Cook zucchini in a medium-high pan with oil for 2-3 minutes a side until browned. Also cook the tofu in the same manner in another pan. Remove to a plate ready to assemble.
Preheat oven to 400 degrees.
Assemble in a 2 quart dish (8" x 8" x 2"). Add a layer of sauce at the bottom of the dish. Add zucchini slices lengthwise in the dish to cover the bottom. Stack on a layer of tofu at right angles to the zucchini as shown. Add a layer of sauce, then half the mushroom/onions and fire roasted red pepper. Sprinkle on half the goat cheese.
For the next layer of zucchini, lay the slices width-wise. Then stack another layer of tofu in the opposite direction. Stacking in this manner at right angles to the previous layer will allow the lasagna to slice nicely without falling apart. Add one last layer of the mushroom/onions, fire roasted pepper and goat cheese.
Add a final layer of shredded cheese on top.
Bake for 40 minutes until top is melted, browned and bubbly. Let cool slightly before slicing.
Double the recipe for a larger lasagna.
Recipe Source: The Unknown Chef at Birdzofafeather.ca