Carbon-Conscious Cooking - Book - Page 28
Zucchini
Lasagna
a classic, meatless
3
2
2
1
2
2
1
2
1/4
1 1/2
cups tomato sauce
zucchinis
large pinches of salt
block of tofu, pressed
tbsp chopped parsley
cloves garlic, minced
tbsp lemon juice
tbsp olive oil
cup nutritional yeast
cup mozzarella
salt and pepper to taste
fresh basil
Slice zucchini lengthwise with a mandolin or peeler.
Heavily salt zucchini and place in a colander for 15
minutes to drain excess water. Rinse and pat dry.
For the tofu ricotta, mash the tofu with parsley, garlic,
lemon juice, olive oil, nutritional yeast.
To assemble, first fill the bottom of a casserole dish with
tomato sauce. Add a layer of zucchini, ricotta, and 1/2
cup of mozzarella, then tomato sauce. Repeat until all
ingredients are used up, about 3 layers total.
Bake at 375F for 30 minutes, then broil on high for 5
minutes. Serve with fresh basil.
carbon footprint
The footprint of ricotta cheese, required
for most lasagnas, is equivalent to a car
driving 31 miles, while that of tofu is
equivalent to 4.8 miles.
That’s 26.2 miles less.
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