Wednesday, June 22, 2011


For this recipe, using veggies fresh from the garden, in olive oil, I sauteed onions, 4 small eggplants, 6 Italian sweet peppers, 2 green peppers


whole wheat lasagna noodles

for the sauce: 

Classico Traditional Sweet Basil, 2 jars
fresh basil
crushed red pepper
red wine
olive oil
black pepper

Mix all tog. and simmer.


saute whatever you have (see above for this particular batch)

mock ricotta:

1 block tofu
2 cloves garlic
fresh basil leaves
salt and pepper
olive oil, as needed

other cheese:

bag of soy mozzarella "cheese"
vegan parmesan


While the sauce is simmering, boil the block of tofu for 5 minutes.  Drain.

Put the tofu in a food processor with the garlic, basil, salt, pepper and oil.  Puree, adding oil as needed, to process into a nice spreadable "cheese". 

Cook the noodles according to the pkg directions and drain.  Lay flat on foil so they don't stick together.

Assemble this lasagna like any other.  In baking dish place 1/3 of the sauce.  Start the layering process, alternating the noodles, the "ricotta" cheese, the sauteed veggies, the "mozzarella" and continue ending with a layer of mozzarella and finish up with the vegan parmesan.

Bake at 350 degrees for 45 minutes.  Let sit an additional 15 minutes.

the finished product is amazing and NO cheese

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