I LOVE finding a delicious and healthy recipe as much as the next gal, but this one is over the top. Pefect for vegetarians and it has Tofu! AND I lucked out and found this on an Awesome blog as well! Jen at The Thrifty Home gave away her secret recipe and I wish I could have her make it for me from her fresh vegetable garden. Check out her blog for some great penny pinching ideas and more.
Jen Says: “I think any recipe qualifies for my Penny Pinching Party because cooking is almost always healthier and cheaper than eating out. This is also a great recipe to make if you have fresh vegetables from the garden.”
Jen’s Vegetable Lasagna
Sauce:
1 onion, chopped (chop 2 and save 2nd for layer 3)
1 garlic clove, minced
2 tsp. olive oil
1 15 oz. can crushed tomatoes
2 cans tomato sauce
1 1/2 tsp. salt
1/4 tsp. dried oregano
1/4 tsp. pepper
Saute onions and garlic in oil until softened, about 5 minutes. Stir in tomatoes, tomato sauce, 1 cup water, basil, salt, oregano and pepper.
Simmer 1 hour, stirring occasionally.
Layer 1 – Noodles
9 lasagna noodles cooked in boiling salted water.
Layer 2 – Tofu Mixture
1 C cottage cheese or 1/2 block soft tofu
1/2 C grated parmesan cheese
1 T chopped fresh parsley
1/2 t. pepper
Combine these 4 ingredients in a bowl.
Layer 3 – Vegetables
2 med. zucchini, sliced
2 med. carrots, sliced thin
4 oz. mushrooms, sliced thin
1 small onion, chopped
1 pkg (10 oz.) fresh spinach (frozen works)
In a nonstick skillet, coated with vegetable oil over med-high heat, saute vegetables until tender, adding water 1 T at a time as needed to keep vegetables from sticking.
Layer 4 – Mozzarella
1/2 – 1 lb. mozzarella cheese shredded
Assembling:
In a 12×9 pan add 1/2 C sauce, 3 noodles, 1/3 the tofu mixture, 1/3 the vegetables, 1/3 mozzarella and some sauce. Repeat layering ending with some sauce and remaining mozzarella. Cover with foil and bake 15-20 minutes at 400 until hot.
Thanks Jen…It looks and Tastes AMAZING.
