
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:
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.

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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Thanks Amy. the link for Rick’s Tofu/Ricotta Cheeze Blend is not working. just wanted to let you know
The links to the other, related recipes will be activated next week. Thanks for the heads up . Be Strong, Be Well and Be Green!🌱