I do almost all of my cooking by eye so I apologize for the lack of measurements in this recipe. This lasagne recipe leaves out grains and cuts out some fat by replacing ricotta cheese with tofu. Trust me, you'll never know the difference.
Ingredients:
Zucchinni
Homemade meat sauce
Variety of diced veggies
1 package of silken tofu
8 oz. mozzarella cheese
1 egg
Salt
Pepper
Basil
Oregano
To make "ricotta" mixture, blend silken tofu and grated mozzarella together with a fork. Add egg, salt, pepper, basil and oregano to taste. Set aside.
Slice zucchinni lengthwise into thick 1/2" slices. Prepare a hearty, beefy sauce however you like. Spread some sauce on the bottom of a casserole dish. (I use 9x12) Then layer some zucchinni to cover the bottom of the dish. Add a bunch of diced up veggies like carrots, mushrooms, eggplant or whatever else you like. Then layer half of the "ricotta" mixture. Add another layer of zucchinni and the remaining 'ricotta' mixture. Layer zucchinni again, spread some sauce on top. Keep repeating by adding more diced veggies and layers of zucchinni until the dish is complete.
Bake for about 30 minutes at 375 degrees or until heated through.
Another good variation if you want to leave out the 'ricotta' mixture is to make a nutty pesto with walnuts, basil, garlic, olive oil and fresh spinach. Put this in place of the 'ricotta' mixture.
Ingredients:
Zucchinni
Homemade meat sauce
Variety of diced veggies
1 package of silken tofu
8 oz. mozzarella cheese
1 egg
Salt
Pepper
Basil
Oregano
To make "ricotta" mixture, blend silken tofu and grated mozzarella together with a fork. Add egg, salt, pepper, basil and oregano to taste. Set aside.
Slice zucchinni lengthwise into thick 1/2" slices. Prepare a hearty, beefy sauce however you like. Spread some sauce on the bottom of a casserole dish. (I use 9x12) Then layer some zucchinni to cover the bottom of the dish. Add a bunch of diced up veggies like carrots, mushrooms, eggplant or whatever else you like. Then layer half of the "ricotta" mixture. Add another layer of zucchinni and the remaining 'ricotta' mixture. Layer zucchinni again, spread some sauce on top. Keep repeating by adding more diced veggies and layers of zucchinni until the dish is complete.
Bake for about 30 minutes at 375 degrees or until heated through.
Another good variation if you want to leave out the 'ricotta' mixture is to make a nutty pesto with walnuts, basil, garlic, olive oil and fresh spinach. Put this in place of the 'ricotta' mixture.
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