If you take the time to make your own home made tomato sauce, it can definitely become the superstar of this dish. A large jar of store bought tomato sauce, preferably on the thick side, is perfectly fine, but we used simple ingredients the night before to prepare a rich, tangy sauce that will win over even the harshest meatless critics. If you’re interested in the recipe, send an email to firstname.lastname@example.org. It’s a family recipe that she’s willing to share!
- 4 cups tomato sauce
- 2 large zucchinis, cut lengthwise 1/4 inch thick
- 4-5 tbsp EVOO
- 1 tsp. salt
- 1 tsp. black pepper
- 1 15-ounce tub of ricotta cheese
- 6 ounces medium hardness tofu
- 1 cup cooked and fully drained spinach (frozen works!)
- 2 8-ounce packages crimini mushrooms, sliced 1/4 inch thick
- 3 cups mozzarella cheese
- Preheat oven to 375 degrees. Rub baking sheets with EVOO, place zucchini slices on sheets, sprinkle with salt and bake for 6-7 minutes until tender. Remove and cool. In large mixing bowl, mix ricotta, spinach, and crumbled tofu along with 1/2 tsp of salt and pepper each. Set aside. The final pre-assembly step is to add a tbsp of oil to skillet then saute mushrooms for about 5 minutes. Add a large spoonfull of tomato sauce to mushrooms and set aside.
- To assemble, start with a spread of tomato sauce on the bottom (10×10 or 13×9 baking dishes work best), add layer of zucchini. Spread half of ricotta mix on top, then single layer of mushrooms, and top with 1/3 of cheese. Create second layer of tomato sauce, zucchini, ricotta spread and top with any left over tomato sauce and remaining cheese.
- Bake for 35-40 minutes until cheese is brown and bubbling at the top. Cool for at least 20 minutes before serving.