New Recipe – Sneak Peek Recipe from the upcoming Healthy Family Healthy You Book!
Best Ever Lasagna! Vegan, Gluten-Free, Easy, Healthy. No Fake Cheese!
I made this dish last week for a Succos lunch. One of my guests, a friend’s daughter, is wheat-free and hates vegetables. I was sure this recipe would be my best bet. However, even I was surprised and thrilled when she and my other meat-loving guests couldn’t get enough of it (The vegetarians loved it too!). This lasagna was such a hit, I could have easily made two pans. My friend asked for the recipe so she could make it for her kids. I did teasingly say, “Buy the book.” Of course I was just kidding. I wouldn’t dream of making her – or you – wait!
I apologize for my lack of pictures. I was too crazed before yuntof to remember to take them!
Here’s the recipe!
Best Ever Lasagna
1 yellow onion
½ cup water
4 cups frozen spinach1 box
(12-14 oz) frozen butternut squash puree
1 package organic silken tofu (1 1b)
1 jar marinara sauce
A few sprigs of thyme
Shake of garlic powder and Italian seasoning
Brown rice lasagna noodles
1 jar (16 oz) roasted red peppers
¾-1 cup panko bread crumbs
1/8 cup nutritional yeast
Preheat oven to 350 degrees. Spray bottom of 13 x 9 lasagna pan with non-stick cooking spray.
Cook yellow onion on stove top in half a cup of water until the onion is soft and the water is gone.
Place spinach and squash into glass pie plate and defrost in the microwave (I used the “vegetable” setting).
Place tofu into pie plate with defrosted vegetables. Add thyme, garlic powder and Italian seasoning and mix thoroughly.
Place one layer of noodles in pan, followed by half of the vegetable and tofu mix. Cover with half the bottle of marinara sauce.
Place another layer of noodles in the pan. Cover with the rest of the vegetable tofu mix[sel1] and the rest of the marinara sauce.
Place another layer of noodles in the pan. Cover with roasted red peppers (cut open and flatten if still whole), then panko bread crumbs and nutritional yeast.
Cook for 1 hour, uncovered.