Zucchini lasagne with tofu ricotta and tomato

Ingredients

For 1 serving

• Zucchini300 g
• Tofu180 g
• Tomato passata200 g
• Basil6 g
• Nutmeg1 pinch
• Lemon juice1 teaspoon
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: June – September

Method

1. Turn the oven on to 190 °C (conventional) and heat a griddle pan over high heat. Wash and trim the courgettes and slice them lengthwise about 0.5 cm thick.
2. Grill the courgettes without oil, a few at a time, for 2 minutes per side, until they have golden stripes and are pliable; salt them lightly.
3. Meanwhile heat the tomato passata in a small pan with the crushed garlic clove, half the oil, the basil and a pinch of salt and simmer over low heat for 10 minutes, until thickened; remove the garlic.
4. Drain the tofu and blend it with the lemon juice, nutmeg, salt, black pepper and a splash of water, until it has the creamy, slightly grainy texture of ricotta.
5. In a small baking dish spread a thin layer of sauce, then alternate layers of courgettes, sauce and tofu ricotta, finishing with sauce; drizzle with the remaining oil.
6. Bake at 190 °C for 25 minutes, until the edges bubble and the top is lightly golden; leave to rest for 5 minutes before cutting so the layers set.