Zucchini Lasagna

with Tofu Ricotta & Basil Panko

A childhood favorite gets a healthified makeover this week. Zucchini “noodles” and tofu “ricotta” are the two plant-based alterations that set this lasagna apart! Homemade red sauce gets its familiar flavors from garlic, shallot, and oregano. And finally, a panko topping adds much-needed crunch. Pro tip: our chefs recommend using a cast iron skillet if you have one!