Monday, September 5, 2016

Day 244 No Pasta Lasagna

No Pasta Lasagna

1 Eggplant, sliced lengtht wise
1- 2 Zucchini, sliced thin length wise
1 - 2 Yellow Squash, sliced thin length wise

Preheat oven to 375 F.  Bake eggplant and squash until flexible, but not completely done, about 15 minutes.


14 Ounces Firm Tofu
1 Onion, cut in quarters
4 Cloves Garlic
1 Bunch Fresh Basil Leaves
8 Ounces Vegan Sour Cream
2 Tablespoons Seasoning Mix (I used Chinese 10 Spice)
1 Tablespoon Dried Herbs
1 Cup Vegan Mozzarella, shredded

In a food processor, process all ingredients until pureed.

1 Head Broccoli, chopped
1 Pound Portobello Mushrooms, sliced
3 Red Bell Peppers, chopped
5 Ounces Baby Spinach

Mix all the veggies together

1 Jar Pasta Sauce, no added sugar
4 Roma Tomatoes, thinly sliced
1 Cup Cashews, chopped
Layering the ricotta

Spread a thin layer of pasta sauce on bottom of a large baking dish then layer:
Eggplant Slices
Mixed Veggies
 1/2 Ricotta
Squash slices
Pasta Sauce
Mixed Veggies
1 /2 Ricotta
Tomato Slices
Cashew Nuts
Remaining Sauce

Bake for 1 hour.

You may have leftover veggies.  Goes well with salad

Soundtrack Nick Cave and the Bad Seeds - No More Shall We Part

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