Can you make lasagna without pasta? Why yes, you can. I didn’t even miss the pasta! Zucchini and squash are officially the best substitutions for pasta. 

• 2 large zucchinis
• 2 large squashes
• 1 cup no salt added tomato sauce (I used Sprouts Tomato Sauce)
• 2/3 cup tofu, diced
• 9 large spinach leaves
• 1/3 cup part skim ricotta cheese (fat free would be better)
• 1/3 cup Soysation cheese shreds 
• salt and pepper
• olive oil spray

1. Preheat oven to 375F.
2. Wash the zucchini, squash, spinach leaves, and tofu.
3. Cut the ends off the zucchinis and squashes.
4. Using a mandoline, create slices of zucchini and squash.
5. In a food processor, puree the tofu and spinach leaves. Add in some salt and pepper.
6. Use the olive oil spray to coat the bottom of a dish. 
7. Lay the ingredients in the following order: zucchini, tomato sauce, squash, ricotta, zucchini, tofu mixture, squash, ricotta, tomato sauce, and cheese shreds. 
8. Bake for 45-55 minutes. In the last five minutes, top the lasagna with more cheese shreds. 
9. Let the lasagna cool for at least 10 minutes before serving.

(via skinny-cunt)