Meat lasagna is the norm, but vegetarian lasagna is lighter and healthier.
Lasagna vegetariana (Italian) Serves 8
Preheat the oven to 425F (220C)
Use organic foods:
A. vegetables:
1 leek, white and light green parts, chopped
1/2 chopped red onion
2 sliced into thin rounds carrots
stemmed and cut in half mushrooms
1 sliced zucchini
sliced tomatoes
olive oil
optional: 1 fennel bulb, chopped
not roasted: spinach and olives
1. Line a baking sheet with parchment paper.
2. Place the vegetables and toss with drizzle of olive oil.
3. Roast for 20-25 minutes until golden brown and soft.
4. Remove and reduce the oven to 375F (190C)
B. filling:
extra firm tofu, drained and patted dry
juice and zest of 1 lemon
garlic cove(s)
Italian spice
pinch or two of red pepper flakes
1/2 cup (65 g) basil
1. Break the tofu apart and place in a food processor.
2. Add the lemon, olive oil, garlic, Italian spice, red pepper flakes and process until creamy.
3. Add the basil and pulse.
C. lasagna:
(gluten-free) lasagna noodles
homemade or store-bought marinara sauce
chopped kale
(dairy-free) cheese, mozzarella or goat cheese cheese
garnish with sliced basil
1. Add the noodles to a pot of boiling water.
2. Cook according the package directions.
D. assemble:
uno 1. Spread some sauce on the bottom.
due 2. Single layer of noodles.
tre 3. Spread with half of the filling and half of the vegetables.
quattro 4. Add chopped spinach and some more sauce.
cinque 5. Lay another layer of noodles.
sei 6. Repeat with the filling and vegetables and spinach.
sette 7. Add another lay of noodles, rest of the sauce, and shredded cheese.
otto 8. Add sliced olives and drizzle with oil.
nove 9. Cover with foil and bake at 375F (190C) for 25-30 minutes.
dieci 10. Remove and let it sit for 10-20 minutes.
undici 11. Garnish with sliced basil.
