ed note: When my friend Jeanine first announced she was writing a cookbook based on her wildly popular food blog Love & Lemons, I knew it was destined to be a new fave. The beautiful end result features more than one hundred simple recipes that help you turn your farmers market finds into delicious meals. Today she stopped by to share the recipe for her drool-worthy zucchini lasagna. Take it away, Jeanine! This recipe is so perfect for zucchini season (that time of year when you have more zucchini than you know what to do with). Thin planks of zucchini take the place of half of the lasagna noodles and the ricotta is a non-dairy mixture of blended zucchini, walnuts, lemon juice, herbs and tofu. If you’re not a tofu fan, don’t worry! You’ll hardly taste it here. The tofu just creates a ricotta-like texture. This whole thing is vegan if you stop there, ...read the rest of the story here
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