Veggie Lasagna

While on our diet I have been craving Stouffer’s Vegetable Lasagna, I couldn’t find a recipe out there so I created my own. It wasn’t too bad considering it was my first attempt but it needs a little revamping. For now, here is my take on a family favorite.

Melissa’s Veggie Lasagna:

• 2 cups Shredded Carrots
• 1 Tablespoon Refined Coconut Oil
• 1 Crown of Broccoli, chopped
• 2 Cremini Mushrooms, Diced
• 1 White Onion, Diced
• One Package, Frozen Chopped Spinach, thawed and moisture removed
• 2 c. Low-Fat Ricotta Cheese (If you want to make Vegan Ricotta, recipe below)
• 1 c. Vegan “Mozzarella” Cheese
• 3/4 c. Panko Breadcrumbs
• One Package Whole Wheat Lasagna Noodles, cooked according to directions
• Alfredo Sauce (Recipe Below)

1. In large pot, boil Carrots and Broccoli until tender (Do not over cook because it will continue to cook in the oven).
2. In skillet, warm coconut oil until melted. Add in Mushrooms and onions until they sweat and have reduced in size, about 8 minutes.
3. To assemble lasagna: Place 1/2 c. Alfredo sauce in bottom of your dish, layer pasta over sauce. Next make a thin layer of ricotta, then mushroom mixture and spinach. Top with another layer of pasta and sauce. Layer Broccoli mixture and then another layer of pasta. Keep repeating this process until all veggies, pasta and sauce are gone.
4. Top lasagna with a thin layer of “mozzarella” cheese and panko bread crumbs.
5. Bake in a 35o degree oven for thirty-five minutes, or until golden brown.

Recipe Courtesy of: My Noggin

For “Ricotta” Cheese

• 14 to 16 ounces Firm Tofu
• 3 Garlic Cloves
• 2 Tablespoons Olive Oil
• 1 Tablespoon Oregano
• 3/4 Teaspoon Sea Salt

1. In a food processor combine all of the ingredients until it is a puree.
2. Use right away or store for up to one week

Recipe courtesy of: Skinny Bitch in the Kitch

Quick Vegan Alfredo Sauce

• 2 TB. Vegan Butter
• 3 t. Whole Wheat or Rice Flour
• 1/2 c. Soy or Rice Milk
• 1/8 c. Vegan Parmesan
• Sea Salt and Pepper to taste
  

1. Melt butter and then add flour and cook until lightly blonde
2. Whisk in milk and then add in parm until melted
3. Add salt and pepper
4. Enjoy!

Recipe Courtesy of: My Noggin