Traditional lasagna has sauce, meat, noodles and cheese, so you’re probably thinking that there’s no way that a lasagna without meat or dairy could taste any good – think again!
I tried out this recipe with some friends who are meat and cheese lovers and it was a hit!
Try it for yourself!
- Whole wheat oven ready lasagna noodles
- 2 jars of good quality pasta sauce (I like PC Organics)
- 1 tbsp extra virgin olive oil
- 2 yellow onions
- 2 packages of mushrooms
- 2 large handfuls of spinach
- 1 package extra-firm tofu
- 1 cup of hummus
- 1/2 cup nutritional yeast
- 1 tsp garlic powder
- Preheat oven to 350 degrees fahrenheit. Chop up your onions, mushrooms and spinach and sauté with extra virgin olive oil. (Tip: I like to put everything into the food processor so it’s very finely chopped before I start cooking. This is especially helpful if you are serving this to picky eaters and you want to disguise the veggies!)
- While the onions, mushrooms and spinach are cooking, prepare the “tofu ricotta”. First, crumble the block of tofu, then add in hummus, nutritional yeast and garlic powder. It should have the consistency of ricotta cheese.
- Time to layer! In a 9×13 glass pan, layer: pasta sauce, oven ready noodles, ricotta, veggies, and repeat! Make sure your last layer is sauce that covers the noodles evenly or else you will end up with crunchy noodles on top. Sprinkle with nutritional yeast and a few pieces of chopped spinach.
- Cover with aluminum foil and cook for 45 minutes and then remove and cook uncovered for an additional 10 minutes. If you insert your fork into the dish, the noodles should be soft.
- Let sit for a few minutes before enjoying. I love preparing this dish on Sundays and then eating it for lunches or dinners throughout the week. To reheat: bake in the oven for about 10 minutes at 350.
This recipe makes about 4 bowls.
- 2 cups basmati rice
- 4 cups water
- 1 tablespoon rice vinegar
- 1 cup edamame
- 2 avocados
- 1 english cucumber (sliced)
- 3 carrots (shredded)
- 2 tablespoons fresh ginger (shredded) OR pickled ginger
- 1/4 mayo (use veganaise to make this recipe vegan)
- 1 teaspoon siracha hot sauce
- 1 tablespoon sesame seeds
- Soy sauce (to taste)
- Cook rice according to directions on package (usually 1 part rice to 2 parts water).
- While rice is cooking, slice the cucumber, avocado and shred the carrots and ginger. Also, mix together the mayo and hot sauce to make your spicy mayo in a ziploc baggy and cut a small hole in the corner.
- Once rice is cooked, add the rice vinegar and fluff with fork. Add the rice to 4 bowls and top with the rest of your ingredients.
- Squeeze spicy mayo over top and top with sesame seeds. Add soy sauce as needed.
Such a warm and toasty dish for a cozy autumn day.
- 1 tablespoon extra virgin olive oil
- 2 sweet or cooking onions
- 3 stalks of celery
- 2 apples
- 1 can pinto beans
- 1 can kidney beans
- 1 can crushed tomatoes
- 6 tablespoons tomato paste
- 1 cup vegetable broth
- 1 teaspoon cinnamon
- 2 teaspoons cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- Heat olive oil in a pot over medium heat and add diced onions. While onions are cooking, slice celery into small pieces and add them to the pot. Then, dice up both apples and add them in as well.
- Once the onion, celery and apples are tender, add in tomato paste, can of crushed tomatoes (juices too) and 1 cup of vegetable broth. Cover with lid and simmer for 10-15 minutes.
- Add in drained and well rinsed beans and all the spices (cinnamon, cumin, cayenne pepper and garlic powder).
- Continue to cook on medium low heat for a few more minutes before serving.
- Serve with a warm multigrain bun or toast. YUM.
*This can be made ahead of time and then put in the crockpot on the “keep warm” setting.