Veggie Lasagna, dairyfree

This recipe honors those that choose not to have dairy and noodles but love their protein and vegetables. It is a few steps but well worth it!

Ingredients:

  • 1 medium eggplant

  • 3 small zucchini

  • 1 block of extra firm tofu

  • 2 T dijon mustard

  • zest of a lemon

  • 1/2 of lemon juiced

  • 6 T nutritional yeast

  • 1/4 cup unsweetened almond or coconut milk

  • 1 cup chopped fresh parsley

  • 6 garlic cloves

  • 1 lb of ground meat of your choice, grass-fed beef, organic ground turkey or chicken

  • 1/3 can of tomato paste

  • 2 cups tomato sauce

  • 1/2 cup salsa

  • herbs and spices such as thyme, oregano, basil

  • salt and pepper to taste

Here’s How:

  1. Press tofu by placing something heavy on it to remove excess water. Let sit like this for at least 30 minutes.

  2. Slice eggplant 1/4” thick, lay out and salt and let it sit for 20-30 minutes. Then pat dry to remove excess liquid.

  3. Make a mixture of mostly balsamic vinegar and a little olive oil and brush on to the eggplant and zucchini before grilling. See steps 3-4. Set aside veggies.

  4. Grill eggplant on high heat to brown but not all the way cooked (as it will b going into the oven later)

  5. Slice zucchini the long way and grill the same way as eggplant.

  6. Season meat with tomato paste, 2-3 garlic cloves, 1/4 cup parsley, salt and pepper and brown in a skillet but don’t cook all the way. (It will be going into the oven later)

  7. Let the meat mixture drain until assembly time, then add to tomato sauce.

  8. In a food processor, chop 3 or so garlic cloves, 1/4 cup parsley, then add mustard, lemon zest, 3 T nutritional yeast, tofu and blend. Add milk and lemon juice, salt and pepper to taste.

  9. Assemble lasagna starting with 1 layer of zucchini on the bottom of an oiled 9/13 pyrex dish. Add a thin layer of meat sauce, next a layer of eggplant, then spread tofu mixture, sprinkle 1 T nutritional yeast and repeat layering process again, ending with 1-2 T nutritional yeast.

  10. Bake in oven at 350 for 20-25 minutes.

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Cucumber Salad