Thursday, September 5, 2013

Veggie Lasagna Recipe

Look at these veggies! I scored big at the farmer's market today. Check out that beautiful eggplant and round zucchini! I knew I needed to make a delicious lasagna. Bonus: this recipe is low-calorie.

 Veggie Lasagna
10 lasagna noodles
1.5 cups pasta sauce
1 large tomato
1 eggplant
1 large zucchini
1 cup spinach
1 cup tofu ricotta (see recipe below)

Boil a big pot of water and add the 10 lasagna noodles. Then get chopping! Slice the eggplant, zucchini and tomato pretty thin, about 1/4 inch.

 Before you start assembling, make the tofu ricotta.

 Tofu Ricotta
1/2 block extra firm tofu
1 large garlic clove
1 Tbl olive oil
1/2 tsp oregano
1/4 tsp salt
375 degrees for 45 minutes

I like to use the Ninja - does anybody out there have one of these? It is amazing! My sister got it for me for Christmas and it is like a blender and food processor all in one.

Throw in the tofu ricotta ingredients, then chop with the Ninja! 

Next is a whole lot of layering. 3 noodles in the bottom first, then tomato sauce and a couple spoonfuls of ricotta. Then add in a layer of sliced veggies and spinach. Top with more noodles and do it all again. The top layer should have just tomato sauce and ricotta but a few slices of tomato would be really pretty too! 

Bake in the oven for 45-50 minutes at 375 degrees until veggies are tender. Enjoy with some fresh french bread!