LOADED LASAGNA
Ingredients
:1 whole white onion
1 peeled and shredded sweet potato
2 cups broccoli florets
1 red pepper, 1 yellow pepper
12 white mushrooms
4 cups fresh spinach
4 T nutritional yeast
1 T minced garlic
1 cup fresh basil
2T Italian seasoning
1 large can diced tomatoes
1 jar of Prego Light Heart Smart Pasta Sauce
1 pkg Whole Wheat Lasagna Noodles
Sautee in veg broth approx. 20 min or until tender (add broth as needed to keep from sticking) in deep dish frying pan add the following ingredients all diced small: onion, sweet potato (peeled and shredded), minced garlic, broccoli florets, red pepper, yellow pepper, chopped white mushrooms and spinach.
While simmering the veggies, prepare *CREAMY TOFU RICOTTA in a food processor as follows:
1 lb firm tofu, drained and lightly pressed,
1/2 cup raw cashews (optional but delicious)
1/2 lemon (juice only)
1 tsp balsamic vinegar
1 cup fresh chopped basil or/and 1 T dried basil,
4T nutritional yeast
1/2 t garlic powder,
1/2 t onion powder
1 tsp dried Italian seasoning,
1/4 cup cashew milk,
S&P as desired.
Blend until creamy.
Layer in 9x12" pan in the following 1/4 cup Prego Light Heart Smart pasta sauce Whole Wheat Lasagna Noodles, No need to precook them, all the moisture in this dish cooks them for you. Vegetables you just cooked, Creamy Tofu Ricotta, diced tomatoes, sprinkled with Italian seasoning. I do 3 layers of this, your veggie layers will be really thick... It will be all the way to the top of pan. Top layer should be the noodles, lots of diced tomatoes, (lots of the juice included) pasta sauce, and a few sprinkles of the leftover veggies, and top all with some nutritional yeast, garlic powder and Italian seasoning and I like to dribble just a bit of the tofu ricotta cream on the top as well... Cover and bake 40 min at 400 degrees, then uncover, add some water, if needed, and bake at 400 degrees for another 20 minutes. Let cool for 15 min. then slice and serve.
Please note, exact amounts will vary, just keep it real moist and your dish will be great, and put in as many veggies as you can fit! After assembly before baking, I usually dribble a little water around the edges to make sure the noodles will be tender.
** As an option if you do not like Tofu or have an allergy, try adding a layer of Cashew Cheese, it is just as delicious!
Ingredients
:1 whole white onion
1 peeled and shredded sweet potato
2 cups broccoli florets
1 red pepper, 1 yellow pepper
12 white mushrooms
4 cups fresh spinach
4 T nutritional yeast
1 T minced garlic
1 cup fresh basil
2T Italian seasoning
1 large can diced tomatoes
1 jar of Prego Light Heart Smart Pasta Sauce
1 pkg Whole Wheat Lasagna Noodles
Sautee in veg broth approx. 20 min or until tender (add broth as needed to keep from sticking) in deep dish frying pan add the following ingredients all diced small: onion, sweet potato (peeled and shredded), minced garlic, broccoli florets, red pepper, yellow pepper, chopped white mushrooms and spinach.
While simmering the veggies, prepare *CREAMY TOFU RICOTTA in a food processor as follows:
1 lb firm tofu, drained and lightly pressed,
1/2 cup raw cashews (optional but delicious)
1/2 lemon (juice only)
1 tsp balsamic vinegar
1 cup fresh chopped basil or/and 1 T dried basil,
4T nutritional yeast
1/2 t garlic powder,
1/2 t onion powder
1 tsp dried Italian seasoning,
1/4 cup cashew milk,
S&P as desired.
Blend until creamy.
Layer in 9x12" pan in the following 1/4 cup Prego Light Heart Smart pasta sauce Whole Wheat Lasagna Noodles, No need to precook them, all the moisture in this dish cooks them for you. Vegetables you just cooked, Creamy Tofu Ricotta, diced tomatoes, sprinkled with Italian seasoning. I do 3 layers of this, your veggie layers will be really thick... It will be all the way to the top of pan. Top layer should be the noodles, lots of diced tomatoes, (lots of the juice included) pasta sauce, and a few sprinkles of the leftover veggies, and top all with some nutritional yeast, garlic powder and Italian seasoning and I like to dribble just a bit of the tofu ricotta cream on the top as well... Cover and bake 40 min at 400 degrees, then uncover, add some water, if needed, and bake at 400 degrees for another 20 minutes. Let cool for 15 min. then slice and serve.
Please note, exact amounts will vary, just keep it real moist and your dish will be great, and put in as many veggies as you can fit! After assembly before baking, I usually dribble a little water around the edges to make sure the noodles will be tender.
** As an option if you do not like Tofu or have an allergy, try adding a layer of Cashew Cheese, it is just as delicious!
