Zucchini Lasagna

Preheat the oven to 375°F.

Make the Zucchini Tofu Ricotta: In a food processor, combine the walnuts, garlic, tofu, chopped zucchini, lemon juice, oregano, red pepper flakes, basil, salt, and pepper and process to a spreadable consistency. Add more salt and pepper as desired.

Prepare the pasta according to the instructions on the package, cooking until al dente.

Assemble the lasagna: Drizzle a 9x13-inch baking dish with olive oil, then layer ingredients as follows:

First layer: ⅓ tomatoes, ½ noodles, ½ ricotta, ½ zucchini

Second layer: ⅓ tomatoes, ½ noodles, ½ ricotta, ½ zucchini

Top with the remaining ⅓ tomatoes. Sprinkle with the grated cheese and drizzle with olive oil.

Bake covered for 15 minutes. Uncover and bake for 20 to 30 minutes more, or until the zucchini is tender, but still has a bite, and the tomatoes and cheese are bubbling. Let rest for 10 minutes before serving. Season with freshly cracked black pepper.