Kristen's Recipes


Title:   Red, White and Green Lasagna
Category:   Main Dishes - Clean (Only natural/organic ingredients), Vegetarian
From:   Vegetarian Goddess
9 to 10 whole wheat or rice lasagna noodles
1 lb. firm silken tofu
2 egg replacers/substitutes
3/4 c freshly shredded parmesan or soy cheese
Sea salt
White pepper- freshly ground
1/4 c chopped fresh Italian parsley
1 t marjoram
1 t Italian herbs
1/4 c pine nuts
1 T extra-virgin olive oil
1 onion- diced
1/2 head of cauliflower- cored and chopped into small pieces
6 garlic cloves- crushed
1 bunch fresh spinach- washed and stemmed
4 c Basic Fresh Marinara Sauce
5 roma tomatoes- sliced
1/4 c freshly shredded parmesan or soy cheese
Rosemary sprigs
Directions:   1. Preheat your oven to 350F. Prepare lasagna noodles according to package directions and drain. Drizzle or spray with olive oil to keep them from sticking and lay flat.

2. In a mixing bowl, mash the tofu with the egg substitutes, parmesan, salt, pepper and herbs. Add in the pine nuts and blend. Set aside.

3. In a large skillet, heat the olive oil over medium heat and saute the onion for 5 minutes, until softened. Add in the cauliflower and garlic. Stir and cook until the cauliflower is tender. Pour onto a plate and return the skillet to the burner. Cover the bottom of the pan with a scant amount of water and bring to a boil. Toss in the spinach leaves and steam for 3 to 4 minutes, until wilted. Drain and lay on paper towels.

4. Lightly oil a 9x13-inch baking dish and spoon in enough marinara sauce to cover the bottom. Lay three of the noodles on the bottom of the pan. Top with 1/2 of the tofu mixture, then 1/2 of the cauliflower mixture, and 1/2 of the wilted spinach leaves. Cover with 1/3 of the Basic Fresh Marinara Sauce. Place another layer of noodles, tofu mixture, cauliflower mixture and the spinach and top with 1/3 of the sauce. Cover with a final layer of noodles and sauce. Arrange sliced tomatoes all over the top and dust with parmesan herbs.

5. Bake for 35 minutes, or until hot and bubbly. Let the lasagna stand for 10 minutes before slicing and serving. Garnish with fresh rosemary sprigs.
Makes:   6 to 8 servings