The weather is starting to cool down. What could be better than a delicious lasagna hot out of the oven?
This recipe makes a lot. The extra portions freeze well..

For the sauce
• 1-28 oz. can diced tomato
• 1-28 oz. can tomato puree
• 1-28 oz. can crushed tomato
• 5 TBS chopped garlic
• 4 TBS. olive oil
• 2 TBS. garlic powder
• 2 TBS. onion powder
• 3 TBS. Italian seasoning
• 2 TBS salt
• 1 TBS black pepper
• 1/4 cup chopped fresh basil

In a large heavy bottomed pot sauté garlic in the olive oil over medium heat for 10 minutes-stirring so it does not stick.
Add the 3 cans of tomato product-rinse each can out with 1/2 cup water and add to pot. (The water will cook down and the sauce will thicken up).
Turn heat to medium-high and bring to a simmer-stirring often let simmer for 1 hr. stirring so it does not stick.
Add the seasonings and cook for another 20-30 minutes on low heat. Turn off heat and stir in fresh basil.
Let cool

For the lasagna
• 1-1/2 lbs. whole grain lasagna
    noodles (cooked according to
    directions)
• 3/4 lb. zuchinni-ends cut off
• 3/4 lb. yellow squash-ends cut off
• 3/4 lb. carrots-peeled and ends
    cut off
• 1 lb. fresh spinach sautéed
• 2 lbs. extra firm tofu
• 1 tsp. red wine vinegar
• 1/4 tsp. salt
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. dried basil
• Extra dried basil-garlic powder-onion
    powder to season lasagna layers.

Grate the zuchinni, yellow squash & carrots in separate batches in food processor.
Grate 1 lb. of the tofu and crumble the other 1 lb. by hand into a bowl add the vinegar-1/4 tsp. salt-1/2 tsp. garlic powder-1/2 tsp. onion powder and 1/2 tsp. dried basil & blend well.

How to assemble lasagna
Preheat oven to 350 degrees
Spread 1 cup of sauce onto a 13x11 high sided baking pan. (Use a disposable pan if you want to avoid the messy clean-up).
Layer the bottom with noodles cutting them to fit if needed. Add half of the tofu mixture and spread evenly, then spread half of the grated zuchinni mixture evenly over the tofu. Spread half the yellow squash evenly over the zucchini, spread half the carrots over the squash and then spread half the spinach over the carrots.
Sprinkle a small amount of dried basil, onion powder & garlic powder over the spinach and spread 1 cup sauce over that. Add another layer of noodles and  repeat with the remaining tofu, the vegetables and spices in the same order.
Top the lasagna with a last layer of noodles and spread the remaining sauce evenly. to cover all the noodles. Sprinkle a little more dried basil, garlic powder & onion powder on top.
Cover with aluminum foil and bake in oven for 1 hour. Remove aluminum foil and cook anther 15 minutes until bubbling.


Chef Mike Is an Oro Valley Personal Chef. Do you have dietary issues?
Diabetes, High blood pressure?
Need to lose weight? or just no t
time to cook healthy meals?
Contact Chef Mike & find out how his weekly meal service can help you.

www.chefmiketucson.com
520-495-5378

 
Vegetarian Lasagna

Chef Mike has helped clients take off and maintain a healthy weight.
Contact him to find out how his weekly personal chef service can help you with any dietary needs you may have.
IN AUGUST FREE PEACH COBBLER WITH FIRST WEEKLY MEAL SERVICE!!!
www.chefmiketucsonson.com   520-495-5378