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Lazy Zucchini Lasagna - Tofu Ricotta - Nut Parm
Ingredients
  • 10 ounces frozen, chopped spinach, thawed and drained (optional)
  • 1 recipe Tofu Ricotta (recipe below)
  • 2 large jars pasta sauce of your choice (or Blender Marinara (recipe below)
  • 8 to 9 ounces lasagna noodles (uncooked - you might not use all)
  • 1 to 2 zucchini sliced thinly, lengthwise (a mandolin is helpful for this)
  • 1 large carrot, shredded (optional)
  • Nut Parmesan as garnish (recipe below)
  • note: NOTE: If desired, make ½ recipe MORE of ricotta cheese & reserve ⅓ of recipe to spread on top over top after cooking ½ hour & a lot of marinara is absorbed in noodles. Return to oven, uncovered, to firm up ricotta cheese on top.
Note: Ingredients may have been altered from the original.
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