The Lasagne Diaries
I am a big fan of Dr. Oz. And, as a fan, I watched more than one episode that featured "The Hungry Girl".
On one of her recent appearances, she featured arecipe for lasagne. I liked the idea of using vegetables as the "noodles" and using mushrooms as a filling.
This recipes came out delicious, I hope you enjoy it.
On one of her recent appearances, she featured a
This recipes came out delicious, I hope you enjoy it.
Lasagne One -- With Tomato Sauce and Eggplant
The Hungry Girl introduced her recipe for Lasagne on Dr. Oz's program. I was inspired and, while my recipe is based on hers, it's not exactly the same, mostly because it's a vegan recipe, so there is no cheese.
My version is, for the most part, not one of those "measure this" and "measure that" recipes.
My version is, for the most part, not one of those "measure this" and "measure that" recipes.
Ingredients
- 5-7 Tomatoes
- 1 bag frozen peas and carrots (10 oz)
- 1 medium eggplant sliced thinly lengthwise and grilled
- your choice of mushrooms sauteed (the more the merrier)
- chopped nuts (optional; for topping)
- spices of your liking
Instructions
- For the Sauce: Take the tomatoes, broil them in the oven on low-broil until liquid has come out and there are some small burned areas. Take the tomatoes, spill out the liquid, put them in a pot with a good cover, add the spices, cover the pot and stew them on a low flame, poking them occasionally with a fork, until it's a thick, relatively uniform, consistency.
- Assembling the pieces: spoon and spread 1/3 of the sauce on the bottom of a pan. The next layer is 1/2 the eggplant, laid down like lasagne noodles. Next add a layer of 1/2 the bag of peas and carrots, then 1/2 the mushrooms. Repeat the layers, then end with another layer of sauce and chopped nuts.
Lasagne Two -- With White (Cauliflower) Sauce and Zucchini
Ingredients
- 1 Head of Cauliflower
- 1 bag frozen peas and carrots (10 oz)
- 5-7 Zucchinis sliced thinly lengthwise and grilled
- your choice of mushrooms sauteed (the more the merrier)
- chopped nuts (optional; for topping)
- spices of your liking
- olives of your choice (I used a can of black pitted olives) chopped
- 1-2 Tablespoons Tahini
- 1/4 cup nutritional yeast (optional)
Instructions
- For the Sauce: steam the cauliflower until soft (bordering on mushy). When the cauliflower cools enough to handle, put it in a food processor with tahini, nutritional yeast and some sauteed mushrooms and process until smooth.
- Assembling the pieces: spoon and spread 1/3 of the cauliflower sauce on the bottom of a pan. The next layer is 1/2 the zucchini, laid down like lasagne noodles. Next add a layer of 1/2 the bag of peas and carrots, the olives, then 1/2 the remaining mushrooms. Repeat the layers, then end with another layer of sauce and chopped nuts.
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