Ingredients:
For the Zucchini Layers:
- 3 medium zucchinis, sliced lengthwise into thin strips (about 1/4 inch thick)
- Salt, for salting the zucchini
- Olive oil, for brushing the zucchini
For the Tofu Ricotta:
- 1 block (14 oz) firm tofu, drained and pressed
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
For the Tomato Sauce:
- 2 cups tomato sauce (store-bought or homemade)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
For Assembly:
- 2 cups baby spinach or other leafy greens
- 1 cup vegan shredded mozzarella cheese (optional)
