Recipe: low fat veggie lasagna

Ingredients:
– 1 box lasagna noodles (I used Tinkyada’s brown rice lasagna noodles)
– 1 package lite firm tofu
– fresh basil
– 1 package grape tomatoes
– fresh garlic
– fresh oregano
– 1-2 large tomatoes
– 1 sweet red pepper
– 1 zucchini
– (optional) nutritional yeast

Preheat over to 400.

While the noodles are cooking, put some grape tomatoes, garlic, chopped pepper, basil, and oregano in a food processor and blend for the sauce. Next, blend the package of tofu, basil, oregano, and a few leftover grape tomatoes in the food processor for the “ricotta”. Slice zucchini into strip, slice the large tomatoes.

Add some of the sauce to the bottom of the pan, then layer the noodles, the “ricotta”, and the zucchini in alternating layers. On top layer the slices of tomato and add nutritional yeast.

Bake for 45 min covered in foil.

Oil free, low fat and DELICIOUS! This was inspired by the lasagna from the Engine 2 Diet book. šŸ™‚

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