Traditionally lasagna is made with all purpose flour/ maida noodle sheets, which adds up too many calories and makes you feel guilty after enjoying a bite. After reading lot of recipes online and trying out few of them myself, I came out with this recipe which is an absolute favorite in my family.Why? Because it is amazingly delicious, flavorful and it is definitely not full of carbs and fatty fats like the traditional lasagna recipes.
I have replaced the lasagna sheets with sliced zucchini & being an Indian myself, I thought of giving an Indian twist by using Pav Bhaji masala/ spice powder for the sauce. I have used Nutritional yeast which taste much like cheese in the second layer to cut down the fat and calories from the traditional cheese.
I am sure you will love this vegetarian, gluten-free & low cal lasagna.
Ingredients: Serves 3
Zucchini thinly sliced – 2 medium
Medium size Onion thinly sliced – 1
Colored Bell Peppers / Capsicums thinly sliced – 1 cup
Shredded Spinach – 1 cup
Extra firm Tofu thinly sliced – 1 cup
Crushed Large tomatoes with few tomato chunks to make the sauce – 3 or (28 oz can crushed tomatoes with the juice)
Shredded Cheese – 1 cup (depending on how cheesy you want)
Nutritional Yeast – 1/4th cup (optional)
Garlic cloves grated – 2 large
Ginger grated – 1 small piece
Indian Pav Bhaji Masala – 1 tbsp
Salt to taste
Red Chili/ Paprika/ Pepper powder to taste
Olive Oil – 3 tbsp (1 tbsp each to make sauce, stir fry veggies & coat the baking pan)
To make the Tomato Sauce:
In a deep pan/ skillet add oil and when heated add the grated ginger & garlic and saute/ stir for sometime so that the flavors get infused in the oil. Then add the crushed tomatoes with few tomato chunks, salt, chili powder, pav bhaji masala and stir/ saute well and keep cooking till all the spices / masalas are well mixed. Keep aside.
To stir fry/saute tofu:
After making the sauce do not clean the pan/ skillet. In the same pan saute the tofu so that they absorb all the remaining flavors.
To make the stir fry/ saute veggies:
In a pan/ skillet add a tbsp of olive oil and when hot stir fry the onions, bell peppers/ capsicum, spinach with some salt & pepper till the veggies are half cooked and the raw smell has gone. Keep aside.
To layer the Zucchini and other ingredients:
- Preheat the oven to 375 F (190 Cel approx.)
- Coat 1 tbsp of olive oil well in a 9×5 bread loaf pan or a small casserole.
- Spread the made tomato sauce on bottom.
- Layer 3 to 4 zucchini slices to cover the sauce.
- Spread some sauce on the zucchini slices & top it up with stir fry veggies, tofu slices and cheese.
6.Repeat the layers until all your ingredients are fully used up.
7.On the final layer top with sauce and cheese.
8. Bake for 50 minutes covered and 5 minutes uncovered.
9. Let stand for 15 minutes before serving.
Pav Bhaji Spice Powder can be found in Indian/Asian grocery stores.
Instead of pav bhaji masala, you can also make the sauce with some pepper, salt, garlic powder and Italian herbs.
In the second layer I put nutritional yeast since I wanted to cut down on calories from the cheese. But you can avoid nutritional yeast and add cheese only if you like it.