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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

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



1/3	head, large (6-7" dia)	Cauliflower, coarsely chopped
3	cups	Non-dairy, unsweetened milk of choice. I use Almon
12 3/4	clove	garlic minced
12	noodles	lasagna noodles - NO BAKE
7/8	large	zucchini, sliced into wide ribbons or spiralized
2 1/8	small	red pepper sliced in half circles
1/3	large	Onion, chopped
1	block	Tofu, extra firm, organic
1/4	cup	parsley, chopped
1/2	tablespoon	Black salt, Kala Namak
6	tablespoons	Nutritional Yeast
1 1/2	tablespoons	Extra Virgin Olive Oil (First cold press)
3/4	tablespoon	red peppers (hot), crushed
1	tablespoon	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.

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