By Bianca Tamburello, Dietetics Student, Sargent College

The dietitians at the SC Nutrition Center have boosted the nutrient content of  traditional lasagna by replacing ricotta cheese with tofu, adding vegetables (zucchini), and switching out white pasta for whole-wheat pasta.

The Hunt for Whole-Wheat Pasta

Most major grocery stores now carry whole-wheat pasta. However, lasagna noodles seem to be one of the most difficult whole-wheat options to find. Whether it’s because they do not always carry whole-wheat pasta or stores underestimate the demand, don’t neglect the other whole-wheat pasta options. If lasagna noodles are not available, whole-wheat ziti is another wonderful option and easy substitution for this recipe.

Alternative Herbed Ziti Bake with Zucchini

For the ziti bake, cube the zucchini instead of slicing it and boil the whole-wheat ziti. Place 2/3s of the ziti at the bottom of the pan, add the sauce, spread the tofu mixture and add a layer of zucchini cubes. Then add another 2/3s of ziti and repeat the steps above. Finally, add the remaining pasta and sauce to create the top layer. You can also mix in the tofu mixture with the ziti instead of layering it. Ziti portions and other concerns can be found in the SC Baked Ziti Recipe.

How did we make the SC Herbed Lasagna with Zucchini?

First, we blended silken tofu with parsley, basil, lemon juice, salt, garlic and sugar (red pepper flakes were omitted due to an allergy) in a food processor until smooth. The mixture was a similar consistency to ricotta cheese. We then sautéed the zucchini with oil until the zucchini began to brown.

Next, we began assembling the lasagna. We spread marinara sauce on the bottom of the pan and laid the first layer of lasagna noodles. The noodles were topped with half of the zucchini and half of tofu mixtures. We placed the second layer of noodles and then added the other half of zucchini and tofu in addition to a ½ cup of sauce. To seal the lasagna, we topped it with one last layer of noodles and remaining sauce.

"The tofu mixture was smooth, creamy and most importantly scrumptious!"

"The colorful zucchini was mouthwatering!"

The lasagna was then covered with aluminum foil and baked for 1 hour. Once it set for 10 minutes, it was cut and served into squares.

Stacked high, the lasagna was hearty and nothing less than delicious. The substitution was hardly noticeable, as latecomers asked if we added ricotta to the lasagna. Even more impressive, I made the recipe for my Italian family over Spring Break and they were fooled by the tofu substitution!

This recipe is also a great option to prepare ahead of time and freeze for a convenient meal during a busy week!

Sargent Choice Herbed Lasagna with Zucchini

Yield: 10 servings

Ingredients

2 14-oz packages firm tofu, well drained
½ cup chopped basil, fresh
1/3 cup chopped Italian parsley, fresh
2 cloves garlic
2 Tablespoon lemon juice
1 teaspoon salt
½ teaspoon red pepper flakes
¼ teaspoon sugar
1 Tablespoon olive oil
4 medium-size zucchini, cut into ½- inch slices, about 3 cups
5 cups marinara sauce, low sodium
16 whole wheat no-cook lasagna noodles (9 oz.)

Directions

1. Preheat oven to 350 degrees F and coat 13 x 9-inch baking dish with cooking spray.
2. Combine tofu, basil, parsley, garlic, lemon juice, salt, red pepper flakes and sugar in a food processor; blend until smooth and similar to ricotta in texture.
3. Put oil and zucchini in large nonstick skillet.  Sauté 3 to 5 minutes over medium-high heat, or until just tender
4. Spread 3 Tablespoons marinara sauce over bottom of prepared baking dish.  Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture.  Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce.  Finish with another layer of noodles and remaining sauce.
5. Cover with foil, and bake 1 hour.

Let rest 10 minutes before serving.