Zucchini and Tofu Lasagna


  • 2 large zucchini
  • 2 packages frozen spinach, thawed and pressed dry
  • 1 bock soft tofu (drained)
  • 1 bock firm tofu (drained)
  • 1 large egg
  • 1 can tomato sauce
  • Vegetables of choice: peppers, mushrooms, onion
  • Cooked and drained meat (if desired)
  • Garlic and spices as desired


  1. Slice zucchini lengthwise into very thin slices, sprinkle lightly with salt and allow to drain in colander (about 15-30 minutes)
  2. Place drained tofu, egg, and spices into a blender and blend until desired consistency
  3. Cover bottom of 9×13 baking pan with layer of zucchini and begin layering tofu mixture, vegetables, meat (if desired), and zucchini
  4. Cover with remaining tomato sauce and cover
  5. Bake for 45 minutes in a 325oF oven, raise oven to 350oF and remove cover and bake for an additional 15 minutes.