Whole foods. Full of veggies. Amazing. This lasagna is a no-brainer. I don't measure my vegetables, I just chop up what I have on hand, throw it in and get excited for dinner.
Use whatever lasagna noodles you prefer, I like to use a rice flour gluten free noodle (Tinkyada and DeBoles both have a good lasagna noodle); or forego the pasta and use sliced zucchini or eggplant!
Tofu/Veggie Ricotta:
Any combination and amount of veggies you want. Zucchini, kale or spinach, mushrooms, tomatoes, broccoli, etc…chopped.
1 t. salt
1/4 C. nutritional yeast
One block of firm or extra firm tofu
Put tofu in a bowl and mash through your fingers until it resembles a ricotta cheese consistency. *Warning, if your tofu just came out of the fridge, be prepared for your hands to get crazy cold. I take brakes to rinse my hands in warm water, but I'm a wimp when it comes to cold!* Then add salt, nutritional yeast, a splash of lemon juice and chopped veggies and mix. This is your lasagna filling.
Tomato sauce:
Feel free to use your favorite jarred sauce here (26 oz or so). I like making my own and keeping it simple so the flavors of the veggie filling can really shine.
1 15 oz. can of diced tomatoes
1 medium tomato
1 T. tomato paste
Oregano, basil and salt to taste.
Walnut “cheese” crumble topping.
1/3 C. walnuts
2 T. nutritional yeast flakes
A pinch of salt
In a chopper or food processor, combine the ingredients. Pulse until mixed and roughly chopped.
Assembly:
Layer in a 9x9 pan- Sauce, noodles, filling. Sauce, noodles, filling…sauce.
Bake covered at 400 for 45 minutes. Uncover, add walnut crumble and bake another 10 minutes. Do a happy *I just made lasagna without meat or dairy and it smells ridiuclously awesome and I can't wait to eat it...!* dance.
No comments:
Post a Comment