Zucchini Lasagna with Zucchini Ricotta

[8 SP per serving] Ok...let me be brutally honest with you, I love pasta and lasagna is on the top of the list. Unfortunately, lasagna is not normally healthy. This recipe helps to solve this issue. The mouthfeel is almost exactly the same and the flavour is delicious, but a little different than your mother's lasagna. Give it a try, I am sure you won't be disappointed.

Information

• Makes: 6 servings
• Source: Love and Lemons
• Prep: 30 min     Cook: 1 hour

Ingredients

For the Zucchini Tofu Ricotta
¼ cup	chopped walnuts	6 SP
2 medium	garlic cloves	0 SP
7 oz	extra firm tofu	4 SP
½ cup	zucchini, chopped	0 SP
1 Tbsp	fresh lemon juice	0 SP
½ tsp	dried oregano	0 SP
¼ tsp	crushed red pepper flakes	0 SP
½ cup	basil, chopped	0 SP
1 tsp	sea salt, to taste	0 SP
1 tsp	black pepper, to taste	0 SP
For the Lasagna
5 oz	whole wheat lasagna noodles	12 SP
1 spray	cooking spray	0 SP
14½ oz	Fire Roasted Diced Tomatoes	0 SP
2 medium	zucchini, sliced into thin planks	0 SP
8 oz	low-fat cheddar or Colby cheese	9 SP

Instructions

1. Preheat the oven to 375°F.
2. Make the Zucchini Tofu Ricotta: In a food processor, combine the walnuts, garlic, tofu, chopped zucchini, lemon juice, oregano, red pepper flakes, basil, salt and pepper and process to a spreadable consistency. Add more salt and pepper as desired.
3. Prepare the pasta according to the instructions on the package, cooking until al dente.
4. Assemble the lasagne: Spray the pan with the cooking spray, then layer ingredients as follows:
• 1st layer: ⅓ tomatoes, ½ noodles, ½ ricotta, ½ zucchini
• 2nd layer: ⅓ tomatoes, ½ noodles, ½ ricotta, ½ zucchini
5. Top with the remaining ⅓ tomatoes. Sprinkle with the grated cheese.
6. Bake covered for 15 minutes. Uncover and bake 20-30 minutes more. or until the zucchini is tender, but still has a bite, and the tomatoes and cheese are bubbling. Let rest for 10 minutes before serving. Season with freshly cracked black pepper.

Notes

The original recipe called for extra virgin olive oil (this could be eliminated) and grated pecorino cheese (I recommended the low-fat cheddar which will provide a different flavour, but is much healthier)