Roasted Zucchini Lasagna | Oregonian Recipes

Ingredients

• 3 8-inch-long zucchini (about 2-3/4 pounds), ends removed and zucchini sliced lengthwise into 1/4-inch-thick strips (you should have 15 to 20 strips)
• 4 teaspoons olive oil
• 1 teaspoon kosher salt
• 2 medium red bell peppers, halved, seeded, and thinly sliced
• 1 large red onion, halved and thinly sliced
• 8 ounces firm tofu, crumbled (about 1 cup)
• 1/2 cup part-skim ricotta cheese
• Zest of 1 lemon (juice the lemon for the tomato topping)
• 2 garlic cloves, very finely chopped or pressed through a garlic press
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 cup finely chopped fresh basil leaves
• 2 ripe medium tomatoes, cored and finely chopped
• Juice of 1 lemon
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons olive oil
• 2 tablespoons finely grated pecorino cheese