Zucchini (Lasagna?) Casserole

This dish was a win win for our second big meal of the day, winning both Faye’s and my approval. I was hesitant to use the word lasagna in describing or naming this dish, but Faye brought up the term so I’m including it parenthetically in the title.

I started the sauce by sautéing onion and garlic in olive oil. I added thawed frozen chopped spinach with the liquid squeezed out and seasoned marinara sauce. I let that simmer for about an hour without a lid.

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Meanwhile, I sliced a couple zucchinis thinly using a mandolin, salted them and left them in a colander to drain. After about an hour I soaked up excess moisture with paper towels.

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I spread a thin layer of sauce on the bottom of a casserole dish on top of which I arranged a double layer of zucchini since the slices were so thin. Then I added a mixture of mashed tofu, ricotta and feta cheeses.

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Then came a sprinkling of shredded Manchego, Asiago and cheddar cheeses.

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I then repeated the layers of sauce, zucchini slices, tofu/ricotta/feta mixture and shredded cheeses. After a sprinkling of bread crumbs and paprika it went into a 350ºF oven for about half an hour.

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After baking for half an hour I switched the oven to high broil, watching it carefully while the top browned.

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Surprisingly, despite being sliced so thinly, the zucchini still had a slight bit of crunch. This is a dish I would make again and not hesitate to serve to guests.

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