Meatless Monday Recipes: Meatless, Pastaless Lasagna courtesy of inSHAPE

If you take the time to make your own home made tomato sauce, it can definitely become the superstar of this dish. A large jar of store bought tomato sauce, preferably on the thick side, is perfectly fine, but we used simple ingredients the night before to prepare a rich, tangy sauce that will win over even the harshest meatless critics. If you’re interested in the recipe, send an email to kim@inshapellc.com. It’s a family recipe that she’s willing to share!

Meatless, Pastaless Lasagna

Ingredients:

  • 4 cups tomato sauce
  • 2 large zucchinis, cut lengthwise 1/4 inch thick
  • 4-5 tbsp EVOO
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 15-ounce tub of ricotta cheese
  • 6 ounces medium hardness tofu
  • 1 cup cooked and fully drained spinach (frozen works!)
  • 2 8-ounce packages crimini mushrooms, sliced 1/4 inch thick
  • 3 cups mozzarella cheese

Directions:

  • Preheat oven to 375 degrees. Rub baking sheets with EVOO, place zucchini slices on sheets, sprinkle with salt and bake for 6-7 minutes until tender. Remove and cool. In large mixing bowl, mix ricotta, spinach, and crumbled tofu along with 1/2 tsp of salt and pepper each. Set aside. The final pre-assembly step is to add a tbsp of oil to skillet then saute mushrooms for about 5 minutes. Add a large spoonfull of tomato sauce to mushrooms and set aside.
  • To assemble, start with a spread of tomato sauce on the bottom (10×10 or 13×9 baking dishes work best), add layer of zucchini. Spread half of ricotta mix on top, then single layer of mushrooms, and top with 1/3 of cheese. Create second layer of tomato sauce, zucchini, ricotta spread and top with any left over tomato sauce and remaining cheese.
  • Bake for 35-40 minutes until cheese is brown and bubbling at the top. Cool for at least 20 minutes before serving.

Find out more about inSHAPE Fitness. Be sure to check them out at www.inshape-fitness.com, on Facebook, and on Twitter.

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