Go Green Lasagna

Go Green Lasagna
Serves 6
Tex-Mex brought to life in this recipe!
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Prep Time
20 min
Cook Time
1 min
Prep Time
20 min
Cook Time
1 min
Ingredients
  1. 1 onion, chopped
  2. 2 garlic cloves, chopped
  3. 8 oz. mushrooms, sliced
  4. 1 head broccoli, chopped
  5. 1 head cauliflower, chopped
  6. 4 carrots, chopped
  7. 2 red bell peppers, seeded and chopped
  8. 1 green bell pepper, seeded and chopped
  9. 1 bag frozen corn
  10. 2 cups Kale
  11. Roma tomatoes (sliced)
  12. ½ cup crushed cashews
  13. 1 package tofu (soft)
  14. Fresh chopped herbs Oregano, Basil, Rosemary
  15. 2 jars Muir Glen Organic Pasta Sauce
  16. 2 boxes Whole grain lasagna noodles
Instructions
  1. Pre-heat oven to 400 degrees.
  2. Sauté onion and garlic together until translucent (about 3-5 minutes).
  3. Add mushrooms and corn, cook until mushrooms give up their liquid (7 minutes).
  4. Finely chop broccoli, cauliflower, carrots, red bell pepper, green bell pepper.
  5. Finely chop fresh herbs and add to chopped vegetables.
  6. Add sautéed vegetables to diced vegetables (cool slightly 3-5 minutes).
  7. Add Kale.
  8. Drain and break apart tofu into vegetable mixture (think ricotta).
To assemble Lasagna
  1. Prepare noodles al dente (boil 8 minutes).
  2. Cover bottom of lasagna pan with a layer of pasta sauce.
  3. Add a layer of noodles.
  4. Spread vegetable mixture.
  5. Repeat
  6. Top with sliced tomatoes. Cover with foil and bake 40 minutes at 400
  7. Remove the foil, sprinkle with crushed cashews and return to the over for 15 minutes.
  8. Let lasagna sit for 15 minutes before serving
Notes
  1. This recipe is dedicated to The Bartlett First Responders Monument. With Love, Robin Shea xo
Robin Shea http://www.robinshea.com/
By | 2016-09-07T18:21:35+00:00 September 7th, 2016|80% Dinners, 80% Healthy Recipes|1 Comment

One Comment

  1. Emily Elliott September 12, 2016 at 4:59 pm

    Thank you so much for dedicating this to the Bartlett First Responders Monument

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