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Sharing a journey into the world of fabulous vegan food.

Zucchini Lasagna with Oven Rosted Tomato Garlic Sauce, Vegan Mofo Recipe # 10

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Zucchini Lasagna with Oven Rosted Tomato Garlic Sauce

Zucchini Lasagna with Oven Rosted Tomato Garlic Sauce

Yay, officially half way to the 20 posts this month. Also, another big (for me anyway) milestone, my blog just passed the first 1,000 hits, thank you everyone who has stopped by.  Next stop, the first million (gotta think big 🙂

Well, the weather is really chilly today, a high of only 10 degrees, and the geese are starting to gather which is never a good sign (they gather then fly south ahead of the snow arriving)

Fortunately, I have a lovely fall recipe here for a vegetable lasagna that is stuffed full of veggies. You can easily sub out any of the veggies for whatever you have around. I had lots of zucchini and brocoli and patty pan squash, so that is what I used.

The tomato sauce part is a repeat of my go to recipe. Slow roasting the tomato’s, garlic and onions in the oven draws out and magnifies all their wonderful flavours. Adding lentils give the sauce a real “meaty” texture and tons of protein. (Note: I always cook more lentils than I need and freeze the rest in freezer bags. That way they are on hand and ready when you are)

The “cheese” sauce can be made with a head of cauliflower if you do not want to use the tofu.  Just steam a head of cauliflower florets until soft and then use in place of the tofu.

Enjoy,

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Zucchini Lasagna with Oven Rosted Tomato Garlic Sauce

Zucchini Lasagna with Oven Rosted Tomato Garlic Sauce

Zucchini lasagna with Oven Roasted Tomato Sauce

Serves 8

  • 4 large ripe tomato’s coarsely chopped (I used a combo of tomato’s I had in the fridge, any kind will do, just have about  3 – 4 cups total)
  • 2 large onions coarsely chopped
  • 6 cloves garlic coarsely chopped
  • 2 Tblspns olive oil
  • 2 cups cooked lentils
  • I head brocoli, chopped
  • 2 cups chopped vegetable of choice (I used Patty Pan Squash as they were in the fridge and needed using up. )
  • 3 tblspns fresh basil chopped
  • 1 block silken tofu
  • 6 tblspns Nutritional Yeast
  • juice of half a lemon
  • pinch sea salt
  • 2 large zucchini
  • 1 medium sweet potato

Preheat oven to 375 F

Combine chopped tomato’s, onions, garlic and olive oil in baking dish. Bake for 40 mins. Remove from heat and stir in cooked lentils,

Zucchini Lasagna with Oven Rosted Tomato Garlic Sauce

Zucchini Lasagna with Oven Rosted Tomato Garlic Sauce

Place mixture in food processor and process 4 or 5 times to combine but still leave lumps. Set aside.

Place brocoli and other vegetable of choice in pan with either a little olive oil or water. Gently saute for 5 mins until vegetables are just starting to soften. Remove from heat and set aside.

Combine Tofu, nutritional yeast, lemon juice and sea salt in food processor. Process until totally smooth and creamy. Set aside.

Slice zucchini and sweet potato into long thin strips. I used a mandolin for the zucchini and a wide vegetable peeler for the sweet potato.

Zucchini Lasagna with Oven Rosted Tomato Garlic Sauce

Zucchini Lasagna with Oven Rosted Tomato Garlic Sauce

Grease large baking dish on bottom and sides.

Place 1/3 of the zucchini in layer on the bottom of the baking dish.

Zucchini Lasagna with Oven Rosted Tomato Garlic Sauce

Zucchini Lasagna with Oven Rosted Tomato Garlic Sauce

Top with 1/3 of the sweet potato slices.

Zucchini Lasagna with Oven Rosted Tomato Garlic Sauce

Zucchini Lasagna with Oven Rosted Tomato Garlic Sauce

Spread 1/2 of the tomato mixture on top.

Zucchini Lasagna with Oven Rosted Tomato Garlic Sauce

Zucchini Lasagna with Oven Rosted Tomato Garlic Sauce

Spread 1/2 of the brocoli mixture on top.

Zucchini Lasagna with Oven Rosted Tomato Garlic Sauce

Zucchini Lasagna with Oven Rosted Tomato Garlic Sauce

Spread 1/2 the tofu mixture on top.

Zucchini Lasagna with Oven Rosted Tomato Garlic Sauce

Zucchini Lasagna with Oven Rosted Tomato Garlic Sauce

Place 1/2 of the remaining zucchini on top.Place 1/2 remaining sweet potato on topPlace remaining tomato mixture on top.

Place remaining brocoli mixture on top

Place remaining zucchini on top.

Place remaining sweet potato on top.

Cover with remaining Tofu mixture.

Sprinkle with freshly ground black pepper.

Zucchini Lasagna with Oven Rosted Tomato Garlic Sauce 2

Bake covered for 45 mins at 375 F. Remove cover and return to oven, bake additional 20 mins uncovered.

Allow to sit for at least 15 mins before slicing and serving.

Zucchini Lasagna with Oven Rosted Tomato Garlic Sauce

Zucchini Lasagna with Oven Rosted Tomato Garlic Sauce

Nutrition Facts
Serving Size 337 g
Amount Per Serving
Calories 319 Calories from Fat 57
% Daily Value*
Total Fat 6.3g 10%
Saturated Fat 0.9g 4%
Cholesterol 0mg 0%
Sodium 160mg 7%
Total Carbohydrates 47.8g  16%
Dietary Fiber 20.6g 82%
Sugars 7.2g
Protein 21.5g
Vitamin A   72% Vitamin C 100%
Calcium 9% Iron 40%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
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3 thoughts on “Zucchini Lasagna with Oven Rosted Tomato Garlic Sauce, Vegan Mofo Recipe # 10

  1. that looks really tasty. What a great idea to use cauliflower in place of the tofu. Clever thing!

    Like

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