Kristen's Recipes


Title:   Vegetable Lasagna
Category:   Main Dishes - Clean (Only natural/organic ingredients), Vegetarian
From:   Anthony's Pasta*
9 to 10 whole wheat or rice lasagna noodles- uncooked
3/4 c water or vegetable broth
1 onion- chopped
1 large clove garlic- minced- or 1 t garlic powder
1 can (28 oz.) crushed tomatoes
1 lb. zucchini- halved lengthwise and sliced
1 pckg (10 oz.) mushrooms- sliced
1/2 t oregano
1/2 t sweetener [raw sugar, stevia, agave nectar, etc.]
1 container (15 oz.) part-skim ricotta cheese- or firm tofu for Vegan
1 c shredded skim mozzarella cheese or nondairy- divided
1/4 c grated parmesan cheese or nondairy- divided
1/4 c chopped parsley or 2 T parsley flakes
1 egg replacer/substitute
1/2 t sea salt
1/4 t pepper
Directions:   Preheat oven to 350F. Heat water in large skillet over medium-high heat. Add onion and garlic, stirring frequently. Cook 3 minutes or until tender. Add tomatoes, zucchini, mushrooms, oregano and sweetener. Reduce heat, cover and simmer 10 minutes. Combine ricotta, 3/4 c mozzarella, 2 T parmesan, parsley, egg replacer, salt and pepper in a medium bowl. Layer 1 c vegetable sauce, 1/3 of the uncooked lasagna and half of the cheese mixture in a 9x13-inch baking dish. Repeat layers once. Top with remaining lasagna, vegetable sauce, 1/4 c mozzarella and 2 T parmesan. Cover and bake 40 minutes. Uncover and bake 10 minutes longer. Let stand 10 minutes before serving.
Makes:   6 servings