Zucchini Lasagna



Organic Ingredients for the Ricotta Cheese:


  • 375 g soft tofu
  • 2 cups organic cauliflower, steamed and drained
  • ½ cup nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • sea salt and black pepper to taste
  • ¼ cup Natura Fiber


Organic Ingredients for the Lasagna:


    • 4 large zucchinis
    • 4 cups tomato sauce
    • 2 cups fresh spinach
    • ½ cup fresh basil, shredded
    • fresh parsley to garnish




  • Pre-heat the oven to 350 degrees.
  • Prep the ricotta cheese by blending all the ingredients in a food processor or high speed blender for 3-4 minutes or until the cheese is looking creamy.
  • Slice each zucchini into thick noodle slices, 1/3 of a centimeter in width.
  • Spread 3 tablespoons of tomato sauce on the bottom of your baking pan.
  • Lay the noodles on the bottom of the pan and start layering the lasagna.
  • First put a layer of ½ cup of sauce and then a ½ cup of ricotta cheese.
  • Then add a generous layer of spinach and sprinkle the top with basil.
  • Repeat the layering process until you have a top layer of sauce and cheese.
  • Bake the lasagna covered for 30-minutes.
  • Take the cover off and cook for another 15-minutes so that it gets crispy.
  • Let the lasagna cool and garnish with fresh parsley.
  • Leftovers can be stored in an airtight container in the fridge for up to 5 days and in the freezer for up to 6 months.