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:
Press tofu by placing something heavy on it to remove excess water. Let sit like this for at least 30 minutes.
Slice eggplant 1/4” thick, lay out and salt and let it sit for 20-30 minutes. Then pat dry to remove excess liquid.
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.
Grill eggplant on high heat to brown but not all the way cooked (as it will b going into the oven later)
Slice zucchini the long way and grill the same way as eggplant.
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)
Let the meat mixture drain until assembly time, then add to tomato sauce.
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.
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.
Bake in oven at 350 for 20-25 minutes.