It makes little sense to do this sort of oven cookery in the heat of summer, but the results are too tasty not to. Slabs of zucchini, fresh Mozzarella, and tofu get layered in a baking dish with generous amounts of tomato sauce and baked until everything bubbles and the insides melt all together. A perfect dish for lasagna lovers, meat abstainers, and folks who don't do gluten. My kids love it just as much as I do.
Trim of the very top and bottom of the zucchini. Cut them in half crosswise and then cut them into ¼-inch-thick slabs. Put on a baking sheet and drizzle with the olive oil, sprinkle on ½ teaspoon salt, and freshly ground black pepper. Use your hands to coat everything. Spread them out on the baking sheet. It’s ok if they overlap a little.
Bake the zucchini and tofu for 10 minutes.
To assemble, lay half the zucchini in the bottom of a 9x13-inch baking pan in one snug layer. Lay all the tofu, evenly spaced, on top of the zucchini. Spread half of the tomato sauce over everything. Lay on all of the Mozzarella in one layer. Lay the remaining zucchini in the pan. Spread on the remaining tomato sauce. Sprinkle the Parmesan cheese evenly over the top.
I've recently discovered Rao's brand pasta sauce and am hooked. If you can find it, use it to make this lasagna. I've used both the Tomato Basil and the Roasted Eggplant Sauce.