This is a recipe (maybe slightly adapted) by Dr Joel Fuhrman. Please visit www.drfuhrman.com for more information on his nutritional approach to good health and long life. Take time to look at the Member’s Centre and access resources such as past news letters, teleconferences, tutorials, etc.

This is a great dish to use up any aging vegetables you may have in the crisper!

For the lasagne ‘noodles’:

1 large eggplant or 2 medium eggplants, sliced lengthwise about 5mm thick

2 medium zucchinis, sliced lengthwise as thinly as possible

Or you could try making your own quinoa lasagne sheets.

For the tofu ‘ricotta’:

300-500g silken tofu

350 -550g firm tofu, squeezed dry and crumbled (Optional if you just want to use twice as much silken tofu)

1 onion, quartered

4 cloves garlic, halved

1/2 cup fresh basil leaves

1/4 cup of seasoning (optional)

For the vegetables:

1 head of broccoli, coarsely chopped

2 cups sliced mushrooms, mixed types if possible

1 large capsicum (optional)

100 grams of baby spinach (or mix of kale if you desire)

1 cup sweet potato, sliced thinly

2 cups pumpkin, sliced thinly

1 cup green beans, chopped

1/2 cup snow peas, chopped

To finish:

3 cups of pasta sauce (sugar and salt free) or puree tomatoes

Grated non-dairy cheese or our coconut cheese (pictured below)

 

Making the lasagne ‘noodle’ sheets:

Pre-heat the oven to 180 degrees C and cover the baking dish with a bit of coconut oil (or olive oil if you must). Place the eggplant and zucchini in the dish and bake for 10 minutes or until flexible but not really cooked. Set aside once done. Work in batches if necessary.

Making the ‘ricotta’:

While the lasagne ‘noodles’ are cooking, make the ‘ricotta’. Puree the silken tofu, onion, basil leaves and garlic in a food processor or high powered blender. Transfer to a medium bowl and mix in the crumbled firm tofu. Add the seasoning if you are using it. Set aside.

Preparing the vegetables:

Steam the sweet potato and pumpkin for about 7 minutes and then add the broccoli, mushrooms, capsicum, beans and snow peas for another 5-10 minutes or until just tender. Set aside with the spinach.

Putting it all together:

Spread a thin layer of the pasta sauce on the bottom of the baking dish. Layer eggplant and zucchini slices like the pasta base and then add the steamed vegetables and tofu ‘ricotta’ and then spread with the pasta sauce. Repeat a second layering process, finishing with the pasta sauce on the top. Any additional pasta sauce should go on the top of the final layer. Finally grate your favourite non-dairy cheese over the top.

Bake at 180 degrees (350 degrees F) uncovered for 1 hour or until bubbling on the surface.

Serve with a simple green salad if you wish but it is good on its own.

The lasagne below is prepared with our coconut cheese which is a fantastic option.

no pasta lasagne - coconut cheese

 

 

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