Tuesday, March 5, 2013

veggie lasagna


This could've been called the "no noodle eggplant spinach zucchini mushroom pesto lasagna" but I couldn't fit that all in the post name...so "veggie lasagna" it is! This turned out majorly delicious. I love recipes that "hide" a bunch of veggies and all you taste is yumminess. There are a TON of vegetables in here, and it tastes like a regular lasagna...maybe even better! (definitely better.) To keep the fat down, we used tofu instead of ricotta. But to bump up the flavor, we mixed the tofu with pesto. So good.
You can easily make this into a vegan dish by omitting the cheese (check store bought pesto...sometimes they sneak milk in there). If you are gluten free, just double check your tofu and pesto. We were pleasantly surprised at how easy this was...especially for a lasagna. This dish will definitely work itself into our usual rotation. Next go around if we're feeling adventurous, we may even attempt to make our own pesto and tomato sauce! We'll keep you posted. 
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Veggie Lasagna
{{{INGREDIENTS}}}
*2 cups spinach
*1 zucchini, grated
*1/2 onion, chopped
*3 cloves garlic, minced
*1 eggplant
*1 cup sliced mushrooms
*2 cups shredded mozzarella
*14 oz extra firm tofu (we used nasoya organic)
*1/2 cup pesto (any store bought should work...or get fancy and make your own)
*25.5 oz tomato sauce (we used muir glen organic tomato basil)
{{{DIRECTIONS}}}
1.Turn on your oven's broiler to high.
2.Peel the eggplant and cut into thin slices.
3.Add the eggplant slices to a greased cookie sheet and broil for 10 min.
4.Meanwhile, saute the zucchini, onion, and garlic for 5-7 min.
5.In a medium bowl add drained tofu. Add pesto and mix well. Set aside
6.Remove the eggplant and let cool 2-3 min. Turn oven to 350.
7.Grab an 11x17 baking dish and start the layering. Here's the order we used:
{1/3 sauce, eggplant, 1/2 tofu, mushrooms, 1/2 onion mixture, spinach, eggplant, 1/3 sauce, 1/2 tofu, 1/2 onion mixture, 1/3 sauce, cheese}
8.Bake for 35-45 minutes or until bubbly and brown around the edges.
9.Let cool for 5 minutes before serving.







What's for dinner tonight?

Linked to:
Melt in Your Mouth Monday HERE
i should be mopping the floor HERE
couponing & cooking HERE
Simply sugar & gluten free HERE
Foodie Friends Friday HERE

4 comments:

  1. I made this last night and I LOVED it (and so did my hubby). I will be making it again, but will make a couple of minor adjustments for my own personal taste (I will add more zucchini, mushrooms, and eggplant). I also used low-fat cottage cheese that I rinsed in place of tofu (it was in my refrigerator) and it was fantastic with the pesto!

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    1. So glad you liked it! You'll have to let us know how it turns out with more veggies.

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  2. Thank you for sharing your recipe on Foodie Friends Friday Linky Party. This looks so delicious and healthy too!

    Kelly {Adorned Well}
    http://www.AdornedWell.blogspot.com

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    1. Thanks Kelly! It was super delish...and yes, healthy! Gotta love it when both happen in a dish.

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