Turning vegetarian means not being able to eat many dishes anymore – at least not in their original form. For me this was the case with lasagna. Even though one of the reasons I turned vegetarian was because I didn’t like the smell of meat anymore, I was always a fan of lasagna.
Then I discovered zucchini lasagna. Nowadays, this very special form of lasagna is what makes me forget the meaty version because it’s too good and low carb too!
For two people you’ll need
1 fresh zucchini
half a pack of tofu (the flavor you like)
75 g feta cheese
6 dried tomatoes
2 tablespoons olive oil
salt & pepper
Cut the zucchini in long slices (use a special machine if you have). The slices will later be used as lasagna plates, so make sure they’re big enough.
Bring some water to boil and cook the zucchini for 2 minutes. Afterwards, pour cold water over them to stop them from getting too soft.
Cut the tofu, feta and dried tomatoes into little pieces. Heat some olive oil in a pan and stir in all the ingredients. Season with salt and pepper. When the tofu has a golden crust and the feta is melting, take the pan off the stove.
Now comes a fun part. Put some of the tofu mixture onto a plate, then cover with two or three slices of zucchini. Put some of the mixture onto this again and again some zucchini slices as well. Stop when the lasagna reaches the desired height (or before it falls down…). Enjoy!
So you see, there’s really no reason to mourn those meaty dishes. There’s always an alternative, a better alternative! ~Hetty~