Spring Vegetable Lasagna Recipe

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vegan lasagna

Nothing spells summer like the light flavors of zucchini, zesty lemon and fragrant basil. But just because we’ve emerged from the harsh throes of winter doesn’t mean you have to give up comfort foods like lasagna that helped you make it through the cold-weather months. Instead, it’s an occasion to lighten up traditionally heavy dishes so you can get satisfaction without bearing the not-so-figure-friendly consequences. The following vegetable lasagna recipe is not only vegan but also full of spring-apropos deliciousness. Enjoy!

Vegan Vegetable Lasagna Recipe

Serves 8-10

For the zucchini:

For the noodles:

  • 12 ounces dried lasagna noodles
  • Sea salt

For the filling:

  • 2 pounds soft tofu, drained
  • 1/3 cup finely chopped fresh parsley
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • Salt and pepper to taste

For assembly:

  • A few handfuls fresh basil leaves
  • 4 cups of your favorite marinara sauce

Directions

For the zucchini, preheat the oven to 375°F and cut the zucchinis lengthwise into 1/8-inch-thick slices. Place each slice in a single layer on one or two lightly-greased baking sheets. Sprinkle with salt and pepper and pop into the oven for 10-15 minutes, or until the zucchini are lightly browned and wilted, but not burned.

For the noodles, bring a large pot of water that has been heavily salted to a boil. Add the noodles and cook for about 7 minutes. Drain. Lay out the noodles on a lightly-oiled baking sheet.

For the filling, into a food processor, add the tofu, parsley, lemon zest, lemon juice, salt and pepper. Process until well combined.

To assemble the lasagna, spread a thin layer of the tomato sauce onto the bottom of a 13×9-inch baking dish. On top of the sauce, place a single layer of noodles. Top the noodles with a quarter of the tofu filling and spread evenly. Next, add a layer of the zucchini (1/4 of all the zucchini slices). Spread another layer of the marinara sauce atop the zucchini slices and sprinkle with some fresh basil leaves. Continue to make three more layers of the noodles, tofu filling, zucchini slices and sauce.

Cover with foil and pop into the oven for 50 minutes. Remove the foil and bake for another 10 minutes. Remove from oven and let cool for a bit before serving. Serve with fresh basil leaves.

Make this vegan vegetable lasagna recipe throughout the spring, whenever you are craving more bulk but do not want something that will weigh you down as you approach the summer.

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Vegan Lasagna with Tofu image via Shutterstock

 

 

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