Ingredients

Recipes

Welcome :
My Profile	Log Out

Member Information (Free) To keep track of your recipes and Nutrition plans
User Name

Password
Re-type Password
Email
Postal or Zip code
Remember Me Privacy

You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Grilled Vegetable Lasagna V

Recipe Name

Grilled Vegetable Lasagna-V

Submitted by

jkraus5

Recipe Description

Almost entirely made from veggies, and easily modified to be GF this plant-based (Vegan)lasagna is best baked the day before to let the flavors meld.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	25	Cook Time (minutes)	40	Ready In (minutes)	65

Recipe Nutrition ... build a NutritionPlan with our meal planner

Ingredients
Amt.	Measure	Ingredient



2	cups	Cauliflower, coarsely chopped
2	cups	Non-dairy, unsweetened milk of choice. I use Almon
3	tablespoons	garlic minced
8	noodles	lasagna noodles - NO BAKE
1	medium	zucchini, sliced into wide ribbons or spiralized
10	ring (3	red pepper sliced in half circles
1/2	small	Onion, chopped
2/3	block	Tofu, extra firm, organic
3	tablespoons	parsley, chopped
1	teaspoon	Black salt, Kala Namak
4	tablespoons	Nutritional Yeast
1	tablespoon	Extra Virgin Olive Oil (First cold press)
1 1/2	teaspoons	red peppers (hot), crushed
2	teaspoons	black pepper, freshly ground course

Steps

Sequence	Step

1	Place 3/4 of the cauliflower in a small pot with small amount of water and boil until tender.
2	Pre-heat oven to 425*
3	Slice zucchini into wide ribbon-noodles or spiralize. Set aside
4	Toss remaining cauliflower, zucchini, pepper rings and onions in 1 tablespoon of extra-virgin olive oil and roast in oven under tender and lightly browned. Turn half way through to evenly cook.
5	Puree boiled cauliflower and cooking water until smooth. Add back into the pot, stirring in: desired non-dairy milk, minced garlic, salt and pepper to taste. Add additional milk to achieve desired sauce consistency.
6	In separate bowl, mash the lightly drained, yet not pressed tofu. Mix in the parsley, crushed red pepper, black salt, and salt and pepper to taste. This should be almost creamy once fully mashed and everything is mixed in.
7	In a 9" pan, ladle a small amount of sauce, then begin layering noodles, roasted vegetables, "ricotta" and another layer of sauce. Repeat each layer until you reach the top of the pan.
8	Top with any remaining vegetables and sauce. Cover with foil. Bake in oven at 425* for about 30 minutes. Uncover and bake for another 10. Let is rest 10-15 minutes prior to serving.

Please enter your name for this version.

Home Recipes The System Nutrition Resources About Contact