November 5, 2008

Veggie Lasagana!

I have tried many a veggie lasagna recipes and this one is far superior!. The consistency was good and it tasted delicious, all of us had seconds, even Afton and Madelyn.

(Makes on 9x13) (I actually halved the original recipe, so you could easily double it and freeze one for later.)

1 Pkg. whole wheat lasagna noodles

Mock Ricotta Filling:
1 (10 oz) box Firm Tofu
1 Tb olive oil
1/4 tsp. salt
1/4 tsp. nutmeg
2 Tb. Parmesan Cheese (I like buying the grateable kind, it has much better flavor and you can use less)
1 Tb. Parsley Flakes

Veggie Filling:
1 cloves garlic, crushed (I actually just sprinkled in powder)
2 Tb. olive oil
2-3 cups grated Zucchini
1 cup fresh or frozen Spinach (if you use frozen, thaw a little)
1 tsp Basil
1 tsp Oregano
1/4 tsp Paprika
1/4 tsp. salt and pepper
2 cans (15 oz) diced tomatoes

1 (8oz) can tomato sauce

Cook only 1/3 of your noodles (so probably 4) for the top layer of lasagna, leave the rest uncooked. (Sounds weird but worked great). Layer ingredients in lasagna pan. First put about 1/4 cup of tomato paste on the bottom. Then place a layer of noodles (3), then veggie filling, then Ricotta filling and repeat.. Top with a layer of noodles (the ones that are already cooked), some tomato sauce sprinkled over with a few tablespoons of Parmesan cheese and Parsley flakes. Bake covered at 375' for 50-60 minutes, uncover and bake 5 more minutes. Let cool 10 minutes before serving.

If you have never used Tofu, give it a try. It takes on the flavor of whatever you are making so it works well in a lot of things. It is a healthier alternative to cheese in this recipe.

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