Batch Cooking, Broccoli, Cauliflower, Cool Gadgets, Familiar Foods, Italian, Main Dishes, Recipes, Zucchini

Rick’s Lasagna

Watch The Recipe Demo Here!

Ingredients:

Rick’s Tofu/Ricotta Cheeze Blend

1 box of Whole Wheat Lasagna Noodles or Zucchini Noodles (see notes)

1 60 oz. bag Frozen (defrosted) Cauliflower /Broccoli / Carrots (California Blend) see notes

Lasagna Noodles:

Place lasagna noodles in large stock pot

with about 4 – 5 quarts of boiling water. Cook as directed on package.

Drain noodles into a colander.

Place Rick’s Tofu/Ricotta Cheeze Blend into a large mixing bowl

Place Cauliflower /Broccoli / Carrots into Food Processor

(in manageable increments) and process with S-Blade:

Set aside ¼ portion of processed vegetables.

Mix remaining processed vegetables into the bowl of Rick’s Tofu/Ricotta Cheeze Blend

Assemble Lasagna:

In large roasting pan

lined with a sil mat

Spoon in a thin layer of Rick’s Tomato Sauce .

Carefully, one at a time, place 1st layer of cooked, Whole Wheat Lasagna Noodles in a single layer, covering the bottom of the roasting pan.

Spoon in another thin layer of Rick’s Tomato Sauce on top of Lasagna Noodles.

Scatter several heaping spoonful’s of Rick’s Tofu/Ricotta Cheeze Blend over Lasagna Noodles and spread evenly with back of spoon or spatula, till all noodles are covered (like frosting a cake).

Carefully, one at a time, place 2nd layer of cooked, Whole Wheat Lasagna Noodles in a single layer, covering the Cheeze Blend layer.

Spoon in another thin layer of Rick’s Tomato Sauce on top of Lasagna Noodles.

Creamy and Delicious Layers!

Scatter several heaping spoonful’s of Rick’s Tofu/Ricotta Cheeze Blend over Lasagna Noodles and spread evenly with back of of spoon or spatula, till all noodles are covered (like frosting a cake).

Carefully, one at a time, place 3rd layer of cooked, Whole Wheat Lasagna Noodles in a single layer, covering the Cheeze Blend layer.

Spoon in another thin layer of Rick’s Tomato Sauce on top of Lasagna Noodles.

Scatter several heaping spoonful’s of Rick’s Tofu/Ricotta Cheeze Blend over Lasagna Noodles and spread evenly with back of spoon or spatula, till all noodles are covered (like frosting a cake).

Place remaining processed vegetables that was set aside into bowl of remaining Rick’s Tomato Sauce and combine.

Spread Vegetable /Sauce combination evenly over top layer of lasagna.

Sprinkle with Rick’s Parmigiana Cheeze

Cover with parchment paper under aluminum foil or a silicone banana leaf.

Bake at 350 for 45 minutes.

Notes:

Frozen Vegetable: You may use any combination of Cauliflower / Broccoli / Carrots. Avoid using more than 1/3 Carrots as this can make the lasagna too sweet.

Optional: Add a sparse layer of No Oil Mushrooms or asparagus stalks on top.

We like to freeze individual portions of the lasagna in vacuum sealed bags with this bag sealer.

I like to use zucchini noodles in combination with or instead of Whole Wheat pasta noodles.

I use this vegetable sheet cutter with my Stand Mixer to easily make the zucchini noodles.

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2 thoughts on “Rick’s Lasagna”

  1. Thanks Amy. the link for Rick’s Tofu/Ricotta Cheeze Blend is not working. just wanted to let you know

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