Zucchini and Tofu Ricotta Lasagna

My mom and I made this tonight for dinner. We got it from this amazing book Eat to Live by Dr. Furman. So many healthy options and no gluten and barely any carbs!


3 Zucchini, sliced into strips

1 Tbsp salt

1 package of firm Tofu

1 tsp Italian seasoning

1/4 tsp chopped garlic

1/8 tsp onion powder

pinch black pepper

2 tsp lemon juice

1 1/2 jars of no sugar spaghetti sauce

1/3 cup shredded mozzarella

2 heads of broccoli

1 red pepper

6 mushrooms

7 oz of spinach


Pre-heat oven to 350

Spread zucchini slices (1/8 inch thick) in single layer. Bake on 350 degrees for 10 minutes.

Combine tofu (press water fully out of tofu), Italian seasonings, lemon juice, black pepper, onion powder and cheese in a separate bowl, mixing well. Let flavors marinade in refrigerator while you prepare zucchini.

Pre-heat a skillet, spray with cooking spray, and cook chopped up broccoli, pepper, mushrooms and spinach.

Have a 9 x 13 pan out layer some tomato sauce, then zucchini, “ricotta” (tofu and other seasonings), sauteed vegetables & repeat, then top with more sauce (and shredded cheese if desired).

Bake, uncovered, 45 minutes, until heated through.

Munch Safely,


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