Rick’s Lasagna

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 1^st 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 2^nd 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 3^rd 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.

Having challenges with this lifestyle? Want to schedule private cooking lessons via Zoom?

I would love to provide you with more help!

Click here to schedule a coaching session!

Be Strong, Be Well and Be Green!🌱

When you use our Affiliate links to make purchases, we do earn a small commission, without any extra cost to you.