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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 Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1/3
head, large (6-7" dia)Cauliflower, coarsely chopped
3
cupsNon-dairy, unsweetened milk of choice. I use Almon
12
3/4
clovegarlic minced
12
noodleslasagna noodles - NO BAKE
7/8
largezucchini, sliced into wide ribbons or spiralized
2
1/8
smallred pepper sliced in half circles
1/3
largeOnion, chopped
1
blockTofu, extra firm, organic
1/4
cupparsley, chopped
1/2
tablespoonBlack salt, Kala Namak
6
tablespoonsNutritional Yeast
1
1/2
tablespoonsExtra Virgin Olive Oil (First cold press)
3/4
tablespoonred peppers (hot), crushed
1
tablespoonblack pepper, freshly ground course
Steps
Sequence Step
1Place 3/4 of the cauliflower in a small pot with small amount of water and boil until tender.
2Pre-heat oven to 425*
3Slice zucchini into wide ribbon-noodles or spiralize. Set aside
4Toss 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.
5Puree 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.
6In 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.
7In 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.
8Top 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.






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