Monday, September 26, 2011

Day 19 - Gluten-Free Vegan Lasagna

It was a pretty mellow day of eating leftovers until dinner, which was mind blowing. I ate way too much, but it tasted so good I couldn't stop myself. This tasted like regular lasagna, in both taste and mouth feel.

Another plus - this lasagna only has 241 calories and 7 grams of fat per slice, compared to the average cheesy lasagna which holds about 500-600 calories and 21 grams of fat per piece.

I've found a new favorite meal.


- Leftover Vegetable Soup with Corn and Peppers


- Guacamole and corn chips


- Amy's Indian Vegetable Korma
(I was really surprised at how authentic this tasted. Sure, it wasn't as good as homemade, but the flavors were clean and bright and it was very satisfying)

- More leftover Vegetable Soup with Corn and Peppers



- Vegetable Lasagna


1 10 oz box Tinkyada lasagna rice noodles
1 tbsp oil
1/2 onion, chopped
2 cloves garlic, minced
2 zucchini, sliced in thin strips
8 oz baby portabella mushrooms, chopped
pinch of salt
10 oz chopped spinach, rinsed, thawed, and squeezed dry
1 package extra firm tofu (not silken)
2 heaping tbsp nutritional yeast
10-15 fresh basil leaves
1 tsp fresh rosemary
1 1/2 tsp dried oregano
pinch of salt & pepper
2 jars of pasta sauce (I used 1 jar Ragu Sundried Tomato and Sweet Basil and 1 jar Ragu Robusto Sautéed Onion & Mushroom)

Preheat over to 375 F.

Get a large pot of water boiling and add the lasagna noodles. Cook for about 12-15 minutes then remove noodles, rinse with cool water, and drain dry.

Vegetable layer:


In a large skillet, saute together the oil, onion, garlic, zucchini, mushrooms and salt until just tender. Take off heat and set aside.

For "cheese" layer":


Combine spinach, tofu, nutritional yeast, basil, rosemary, oregano, salt and pepper in a food processor and blend until smooth.

Get a 9"x13" pan and pour 1/4 of sauce on the bottom and spread evenly, then lay 3 lasagna noodles on top of sauce. With a spoon, place dollops of half the spinach & tofu mixture on top of noodles then spread with a spatula.


Next, spread out half of the vegetable mixture, top with 1/4 of pasta sauce, then 3 noodles, other half of tofu & spinach, other half of vegetables, 1/4 the sauce, 3 more noodles, and last 1/4 of sauce.

That sounds confusing. I'm better with visuals so here is a little help:


Bake it for 30 minutes, then cover with foil and bake for another 30 minutes (I was actually out of foil and skipped this part and nothing horrible happened, so don't be too worried if you skip this step too).

When you're done, it should look something like this :)


1 comment:

  1. Meg, this was delicious. I would have never guessed it was vegan or low calorie. Thanks for making it <3