Well today I really wanted lasagna and wanted to make it with something more than just veggies. I made up this recipe. It turned out so delicious and I can’t wait to make it again. It was gone quick. This can be made ahead of time and reheated or freeze in portions for quick meals. I thought it tasted yummier the next day for leftovers!
My instructions are very thorough, so don’t be scared – this won’t take you 3 hours. I just wrote a lot to be sure everything was covered.
*1 can of black beans
*1 firm package of tofu
*12 lasagna noodles (your favorite kind)
*2 cans stewed tomatoes drained well but reserve the liquid of 1 can for recipe
*1 medium onion, chopped small
*1 red bell pepper, chopped small
*6 small yellow squash or 1 bigger one
*1 jar of your favorite spaghetti sauce (or your homemade)
*1 carrot cut matchstick or shredded
*2 zucchini, 1 for sauce, 1 for top layer
*2 Tablespoons of minced roasted garlic from jar
*1 Tablespoon of parsley
*1 Tablespoon of oregano
*1 Tablespoon of basil
*1 Teaspoon of garlic salt
*2 Teaspoon of black pepper, divided
*1 can black pitted olives, minced
*2 Tablespoon of Veganaise mayo
Step 1: Squeeze / drain tofu and break up into a bowl in crumbles that resemble ricotta cheese
Step 2: Add minced roasted garlic, parsley, oregano, basil, 1 of the teaspoons of black pepper, and the Veganaise mayonnaise to tofu. Stir up good and try to keep the consistency of ricotta. Put in fridge until ready to layer lasagna
Step 3: Cut up the onions, red pepper or use the food processor like me. Just don’t make them shredded!
-Fry them up in a skillet with 1 Teaspoon of garlic salt and you don’t need to add oil. If they start to stick add a little water. Just keep checking and stirring. We just want to soften them and make them tastier here.
Step 4: Cut your carrot the way you like, matchstick or shredded. If using matchstick make sure they are thin so they cook in oven within 45 minutes. Cut your zucchini in medium pieces without the seeds, keeping the curve to them. It looks nice for the top!! You can remove onions and red pepper after they are soft and translucent and cook matchstick carrots and zucchini to soften them a little.
Step 5: Using a food processor or blender, mince your black olives. Make sure you drain liquid first. Dump out and set aside on dish. Then put in black beans (drain out liquid first) and add reserved liquid from stewed tomatoes and blend well. It should be a little lumpy.
Step 6: Get a bowl and add the jar of pasta sauce to it then add your carrots and half of the zucchini. Mix up. Reserve other half for top layer.
Step 7: Put just a small amount of sauce on bottom of glass baking pan so that the noodles don’t stick. Then put 4 lasagna noodles down flat.
Step 8: Next layer is squash. Peel squash. Then use the peeler and peel/ shred 3 mini squash (or half of big) into the dish on top of noodles. Make sure to keep away from seeds and only peel squash without seeds into dish. Arrange them as flat as you can across the noodles. Dont worry if they don’t look pretty
Step 9: Add a layer of onions and red pepper mixture. Make sure to keep enough for another layer. Add half of the minced black olives.
Step 10: Break up with your hand, one can of stewed tomatoes across for next layer
Step 11: Smear bean mixture for next layer
Step 12: Smear a sparse amount of sauce over beans. VERY THIN
Step 13: Sprinkle half of the tofu mixture for next layer
Step 14: Layer 4 lasagna noodles. Repeat steps 8,9,10,11,12,and 13
Step 15: Layer 4 lasagna noodles on top, then arrange zucchini real pretty on top, then pour all of sauce on top. Spread even, help it get into sides with a knife.
Step 16: Bake on cookie sheet at 350 for 35-45 minutes. CHECK TOP TO MAKE SURE IT’S NOT BURNING. It’s okay to have sauce on top to look a little crusty, tastes good. No burned stuff though!!
Step 17: Let sit out for 15-20 minutes before serving so it firms a little before cutting
Step 18: Pig out!!