[recipe] Hearty Garden Lasagna

5 Cloves Garlic Minced
6 C Marinara Sauce
1 Yellow Squash Chopped
1 1/2 C Fresh Spinach Chopped
1 1/2 Packages Tofu
1/3 C Dried Basil + 1T
1/4 C Dried Oregano
1 1/2 T Lemon Juice
1 Zucchini Squash Sliced 1/4" Thick
1 Large Eggplant (Slice 1/4" thick and wrap in cheesecloth to drain excess water)
6 No Bake Lasagna Noodles
Olive Oil
Fresh Mozzarella Cheese Sliced thinly
Shredded Parmesan Cheese

Make Sauce:
Sauté olive oil, 2 Cloves of minced garlic with 1T basil in large sauce pan. 
Add in squash and sauté 5 minutes. 
Once tender, add in spinach and cook until wilted.    
Mix in 6C marinara sauce and season to taste with salt, pepper, chili pepper flakes. 
Keep warm.

Make Filling:
Mix 3 cloves of minced garlic, drained tofu, oregano, remaining basil and lemon juice in food processor (or blender) and puree until smooth/texture like ricotta cheese.

Prepare Eggplant:
Broil eggplant slices for 5 minutes on each side or until browned.

Assemble Lasagna:
Spray 13"x9" baking dish with cooking spray and spoon in 1 layer of sauce
Place 3 lasagna noodles in dish
Spread 1/2 Tofu mixture on top of noodles
Layer 1/2 eggplant slices (overlapping slightly)
Layer zucchini slices over eggplant
Cover with slices of mozzarella cheese
Spoon 1/2 remaining sauce over mozzarella
Place 3 lasagna noodles on top of sauce
Spread remaining tofu mixture on top of noodles
Spoon remaining sauce on top of tofu
Cover with slices of mozzarella cheese
Sprinkle on shredded parmesan

Bake covered at 350 for 50 minutes
Remove cover and bake an additional 20 minutes or until top is bubbling and browned
Remove from oven and let cool 15 minutes before eating

Serve with Crusty Bread.

(recipe created 1/14/07 by Meg)

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1 comment »

Comment by ericNo Gravatar
2007-01-15 20:12:39

This is a delicious dish Meg. I think using tofu instead of the ricotta cheese is a nice touch…great texture and probably half the fat of a normal veg. lasagna. Thanks for submitting your own original recipe!

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