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Fuhrman kids VEGETABLE LASAGNA
Nb persons: 4
Yield:
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VEGETABLE LASAGNA | |
1 pound | firm tofu |
1/4 cup | lemon juice |
1/4 cup | sesame tahini |
1/4 cup | shredded coconut |
1/4 cup | nutritional yeast |
2 tablespoons | chopped parsley |
2 cups | diced carrots |
1 medium | zucchini |
1 medium | yellow squash |
1 bunch | broccoli, chopped |
1 cup | unsalted tomato sauce |
1 tablespoon | oregano |
1 tablespoon | Italian seasoning |
1 cup | chopped scallions |
1 package | whole-wheat lasagna noodle boiled per package |
1 cup | shredded soy cheese |
Blend the tofu, lemon juice, tahini, shredded coconut, nutritional yeast, and parsley in a food processor and put aside.
Blend all the vegetables with the tomato sauce and the oregano,
Italian seasoning, and seasoning and scallions to make a thick veggie paste.
Place a small amount of sauce in the bottom of a large casserole pan. Make layers of cooked lasagna noodles by spreading tofu mixture on top of the noodles, then another layer of noodles, and then the veggie mix. Put the last layer of noodles on top, sprinkle with shredded soy cheese on the top, cover the top of the dish, and bake in the oven at 350 degrees for 40 minutes.
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