So I thought that I'd never get to eat lasagna again, being that I can't eat dairy... until I found this recipe. Let me tell you, this would fool anyone. The tofu/herb/lemon mixture becomes the exact texture of ricotta cheese, and has fantastic flavor. We might have added a bit too much lemon, as it was a bit tart, but delicious nonetheless. Next time, try a spinach lasagne instead of zucchini, or at least cut the zucchini thinner. The faux-ricotta would also make a great filling for pasta shells or ravioli. Herbed Tofu and Zucchini Lasagna Makes 10 servings. Recipe from RecipeZaar. Ingredients 2 (14 ounce) packages firm tofu, well-drained 1/2 cup fresh basil, chopped 1/3 cup fresh Italian parsley, chopped 1/3 cup pine nuts 2 garlic cloves, peeled 2 tablespoons lemon juice 1 teaspoon salt 1/2 teaspoon red pepper flakes 1/4 teaspoon sugar 1 tablespoon olive oil 4 medium zucchini, cut into 1/2 inch slices (about 3 cups) 5 cups marinara sauce (the best you can find) 16 no-boil lasagna

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