After I came home from the “farmer’s market” (aka where I get fruits and veggies for practically free) with nine forearm-sized zucchini, I needed to find a use for them. I figured a lasagna with “zoodles” would put a pretty good dent in the pile. But, I also love grilled zucchini. So I married them. Here it is: a savory and smoky low carb lasagna. Of course all of you non-vegans can substitute with cheese or even some meat, but my version is entirely plant-based.
I served this at dinner to a couple of meat/cheese-lovers. It went over surprisingly well, they were satisfied enough with this lasagna that they didn’t even reach for the pulled pork leftovers in the fridge.
he tofu firms up after it is done cooking, making it more similar of the texture of cooked cheese.
Grilled Veggie Lasagna
½-1 Tablespoon olive oil
1 recipe worth of Tofu Herbed Spread
1-2 cups of marinara*
fresh basil leaves
Optional: roasted cherry tomatoes**
Follow instructions for Tofu Herbed spread and set aside.
Cut zucchini lengthwise about ¼ inch thick and toss with olive oil.
Grill zucchini on a high temperature until grill lines are visible, flip and repeat.
Remove zucchini and let cool.
Preheat oven to 375 degrees
Spray a 8x8 baking pan with nonstick cooking spray and layer about ½ cup of marinara sauce on the bottom.
Add a layer of grilled zucchini so the entire pan is covered, they can overlap slightly.
Next spread half of the Tofu Herb Spread onto the zucchini evenly, top with fresh basil leaves and roasted cherry tomatoes.
Add another layer of sauce followed by zucchini, then Tofu Herb Spread, then cherry tomatoes and basil.
Cover lightly in foil and bake for about 20-25 min
Remove foil and bake for another 15 min.
Let stand for 10-15min and Enjoy!
*I used this recipe here but modified by adding about ¼ cup of apple cider vinegar. It’s low sodium and has no added sugar.
**See below for instructions
In the spur of the moment I decided to try this little experiment. I pretty much just threw some seasoning on cherry tomatoes, wrapped them in foil, and let them sit next to my zucchini on the grill. Damn, that was a good decision. The tomatoes started to caramelize and came out with a smoky but slightly sweet flavor, yum!
Roasted Cherry Tomatoes
A good sized handful of cherry tomatoes1 tablespoon of minced garlic
Any Italian style seasoning (fresh herbs would be fantastic too!)
Mix all the ingredients and wrap in foil
Place on grill on a high temperature for about 10 minutes.