Veggie Lasagna

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Veggie Lasagna

Yield: 5-6

Veggie Lasagna

Lasagna is something a lot of people love (me included), but most lasagnas are heavy with lots of cheese. Or, if you’re buying them pre-made, who knows what is really in there. This version won’t leave you guessing. It is much lighter than traditional lasagnas and you will feel great after you eat it, instead of wanting to fall asleep.

Ingredients

lasagna

3 regular yellow squash (sliced thinly)

mozzarella cheese (or almond mozzarella) (grated)

1 10 oz package whole wheat lasagna

red pepper

coconut oil spray

almond pesto

7/8 bunch fresh basil

4 cloves garlic (peeled & pressed)

1 regular lemon (juiced)

½ cup raw almonds

¼ cup nutritional yeast

¼ cup olive oil

1 tsp dulse

tomato sauce

4 regular heirloom tomatoes (quartered)

1 large carrot

¼ regular red bell pepper

½ tsp Earth Balance buttery spread

¼ tsp olive oil

1 tsp oregano

⅛ bunch fresh basil (chopped)

1 tsp dulse

¼ tsp black pepper

¾ lbs ground turkey (optional)

Instructions

  1. Gather your ingredients.
  2. Boil water for lasagna and cook as per package instructions.
  3. When done, drain and set aside.
  4. Almond Pesto
  5. Gather and measure your pesto ingredients.
  6. Place all pesto ingredients into your VitaMixer or food processor.
  7. Process until mixed well and set pesto aside.
  8. Tomato Sauce
  9. Gather, measure, and chop all your tomato sauce ingredients.
  10. Place all sauce ingredients in your VitaMix or food processor.
  11. Blend or process until blended well.
  12. Pour sauce into saucepan and heat over medium heat for 5-10 min (while you are preparing the cheese and squash in the next step)
  13. Lasagna
  14. Pre-heat oven to 350.
  15. Thinly slice the squash and grate the almond cheese.
  16. Lightly spray large baking dish with coconut oil.
  17. Layer the bottom with 3 lasagna pasta pieces.
  18. Add a layer of squash, pesto and tomato sauce.
  19. Add a 2nd layer of lasagna pasta.
  20. Add a 2nd layer of squash, pesto and tomato sauce.
  21. Add a 3rd layer of lasagna pasta.
  22. Top with tomato sauce and bake for 25 min.
  23. Sprinkle top with Almond Cheese and bake for another 5-8 min.
  24. Top with red pepper to taste and serve with a side salad.

Lasagna is something a lot of people love (me included), but most lasagnas are heavy with lots of cheese. Or, if you’re buying them pre-made, who knows what is really in there. This version won’t leave you guessing. It is much lighter than traditional lasagnas and you will feel great after you eat it, instead of wanting to fall asleep.

Serves 5-6.

what to do:
  • Gather your ingredients.
  • Boil water for lasagna and cook as per package instructions.
  • When done, drain and set aside.

Almond Pesto

  • Gather and measure your pesto ingredients.
  • Place all pesto ingredients into your VitaMixer or food processor.
  • Process until mixed well and set pesto aside.

Tomato Sauce

  • Gather, measure, and chop all your tomato sauce ingredients.
  • Place all sauce ingredients in your VitaMix or food processor.
  • Blend or process until blended well.
  • Pour sauce into saucepan and heat over medium heat for 5-10 min (while you are preparing the cheese and squash in the next step)

Lasagna

  • Pre-heat oven to 350.
  • Thinly slice the squash and grate the almond cheese.
  • Lightly spray large baking dish with coconut oil.
  • Layer the bottom with 3 lasagna pasta pieces.
  • Add a layer of squash, pesto and tomato sauce.
  • Add a 2nd layer of  lasagna pasta.
  • Add a 2nd layer of squash, pesto and tomato sauce.
  • Add a 3rd layer of lasagna pasta.
  • Top with tomato sauce and bake for 25 min.
  • Sprinkle top with Almond Cheese and bake for another 5-8 min.
  • Top with red pepper to taste and serve with a side salad.

Comments

  1. The Kitchen Skinny says

    eschaumann May 6, 2012 at 11:39 pm [edit]
    This was very good. I mixed soft tofu with mozzarella cheese and put it in each of the layers.

    tksmith2 May 7, 2012 at 2:33 am [edit]
    Great addition!

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