"Cook the garlic for about 6 to 7 minutes, stirring occasionally. Meanwhile, add the drained tomatoes to a deep bowl. Crush the tomatoes with your hands until broken up. Add the tomatoes and basil to the skillet and simmer, uncovered, for 20 to 25 minutes until thick. Add some of the reserved liquid from the can of tomatoes if the sauce is too thick."
"Every bite of this tasty meal has the flavors of a classic lasagna but with zucchini "noodles" instead of pasta. The results are not watery or undercooked zucchini but perfectly tender zucchini noodles layered with melty cheese and rich marinara. How to make No Noodle Zucchini Lasagna Ingredients Marinara Sauce: 2 tablespoons olive oil 5 garlic cloves, minced 1 28-ounce can good-quality canned tomatoes,"
Make a thick marinara by gently cooking garlic in olive oil, adding crushed, drained tomatoes and basil, and simmering uncovered until reduced, using reserved tomato liquid only if necessary. Mix firm tofu, parsley, lemon juice and zest, garlic, low-fat ricotta, shredded part-skim mozzarella, a beaten egg, and seasonings to form the filling. Slice zucchini lengthwise into 1/8-inch slices, lightly salt, and bake briefly until lightly browned to remove excess moisture. Layer marinara, baked zucchini "noodles", and filling, repeat, sprinkle grated Parmigiano-Reggiano or Pecorino on top, and bake at 400°F until heated through and cheese melts.
Read at Alternative Medicine Magazine
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