Ingredients
Zucchini “Lasagna Noodles”
- 4 small zucchinis
Walnut Tomato Sauce
- 1 Tbsp. extra-virgin olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 stalks celery, finely chopped
- 2 cups fresh mushrooms, thinly sliced
- 2 Tbsp. organic tomato paste – no sugar added; no salt added
- 1/2 cup bone broth
- 1/2 tsp. black pepper
- 1 1/2 cups ground walnuts, divided
- Coconut oil for cooking
Filling
- 1 cup shredded sprouted soft organic tofu
Garnish
- 2 Tbsp. chopped Italian parsley
Directions
- Slice zucchini horizontally into long, thin slices (about 5 horizontal slices per squash). Place on paper towels and set aside (to soak up extra moisture).
- Place a large saucepan on medium heat and add coconut oil.
- Add onion, garlic and celery, and sauté for 3 minutes, stirring frequently.
- Add mushrooms and sauté for an additional 2 minutes.
- Add tomato sauce and black pepper. Stir well and cover. Simmer over medium heat for 10-15 minutes, stirring occasionally, until thickened and vegetables are tender.
- Measure out 1 1/4 cups ground walnuts (may chop in a food processor or high-powered blender; should resemble consistency of course grains of sand, but should not be overly processed to a flour texture), reserving remaining ¼ cup ground walnuts for topping. Add the 1 1/4 cups ground walnuts to the sauce, and heat for 2 minutes.
- Preheat oven to 200 degrees.
- Use some coconut oil in the baking dish. Place one-third (6-7 slices) of the zucchini slices on the bottom of the dish. Layer with one-third of the walnut tomato sauce. Sprinkle with 1/3 cup of the shredded tofu. Repeat layers two more times, for a total of three layers of zucchini, walnut tomato sauce and tofu.
- Place baking dish in the oven uncovered and bake for 40 minutes.
- Sprinkle remaining 1/4 cup ground walnuts over top of lasagna and set oven to broiler setting. Broil for 2 minutes, until golden brown.
- Remove from oven, garnish with fresh chopped parsley, slice into squares and serve immediately.
MANUELA BOYLE