Zucchini Roll Lasagna My Tofu Ricotta Recipe -

If you are making Italian food, you’ll need fresh basil. Not the dry stuff that has been in your cupboard for possibly years. You need the bright and fragrant herb in its most delicious form. By choosing fresh basil you also benefit from its antioxidants, phytochemicals and essential oils. These goodies contribute to the reduction of cell damage, prevent cancer and heart disease, reduce inflammation, regulate blood sugar and improve mental health. (source) That’s a pretty spectacular resume.

Plus its gorgeous, containing a verdant shade of green that I can stare at in awe. Because colors do things to me. Just look.

In comparison, the spinach to the left has an entirely different green feel to me. It makes it easier to sautee it down.

I don’t make my own sauce, though i do feel this is in contrast with my food values. But if I have to open tin cans to “make my own sauce” than I’d rather buy one of the many good jar sauces available. Until I can grown my own tomatoes. One short cut I like to take sometimes is to roast the heck out of some tomatoes, like the ones below, and puree them in the food processor. Delicious!

I’m going to use zucchini noodles for this lasagna. I’m trying to cut a lot of carbs out of my diet after noticing what I feel (and what I weigh) after a carb-heavy day. I am listening to my body, because she always steers me right. It’s why there are millions of nerve cells in the gut. It is a thinking organ and she communicates just like the brain.

Lasagna needs a tofu ricotta. When you make it, make a lot. It has so many uses and you never want to skimp. My recipe is flavorful and extremely easy.

Vegan Victuals’ Tofu Ricotta

2 packages extra firm tofu
5 cloves of garlic
4 tbsp nutritional yeast
2 tbsp lemon juice
2 tsp sea salt, or to taste
handful of fresh basil

Directions: Add everything to a food processor. Just break the tofu up with your hands, no need to press it. Garlic can be added whole and raw. And just blend it all till creamy, stopping to scrape down the sides once or twice.

A beautiful component

I like to add basil pesto to my lasagna because I want a ton of that basil flavor. I use fresh basil, pepitas, nutritional yeast, salt and pepper, lemon juice and a lot of olive oil. And I usually just eyeball everything. Next time I will write down measurements.

The roasted tomatoes ready for puree.

All ready… the chopped leftover tofu from last week, pureed roasted tomato, sauteed spinach, pesto and tofu ricotta.

Now the zucchini. First, cut thin lengthwise slices on the mandoline. Line them on paper towels and sprinkle with salt to extract some water. Let sit for 15 minutes then blot. Now they go for a quick roast to dry ’em out a bit more. 350, checking after 10-15 minutes. They burn easily, so watch!

Here is the products I’m using. I like Miyoko’s because it doesn’t have as disgusting a list of things as other packaged vegan cheeses. It’s also not even necessary in this dish, but I wanted to try it out.