Happy Monday Everyone!
I hope you all had a great weekend!
A few of you asked I put up the recipe for this, so here it is!
So you guys are going to love this, not only is it vegan but its also gluten-free and noodle-less! I have never in my life made a lasagna before, and for my first attempt, it was AMAZING. Even my brother liked it and didn't even know the difference! Its savoury and healthy and only 2 WW points per piece! SCORE!
So just to forewarn you it does take a bit of prep/cook time, but so worth it.
Here is what you are going to need:
"Noodles"
-2 large eggplants
-4-5 zuccini's (preferably large size)
Filling
(while you can add any veggies that you like, this is what I used in mine. You could definitely add some spinach, artichoke (yum), corn, or anything else!)
-1 red pepper
-5 large celery stalks
-About 10-15 mushrooms
-Brocoli
-Onion
-Eggplant
-Zuccini
-Garlic
Other Ingredients:
-1 pack lite tofu (silken) (the kind I get is 4 points for the whole pack)
-2 cups pasta sauce (classico basil is my go-to, as its lowest in points, 1 point per 1/2 cup)
-2 tbsp Nutritional Yeast (this is optional, but adds more of a cheesy-flavor, and some more protein, and 1 point per tbsp)
-1/2 cup Daiya shredded vegan cheese (4 points/half cup)
-7 slices of "canadian slices" soy cheese (1 point per slice)
So the first thing you will want to do is slice your "noodles". Preheat your oven to "roast" at around 450 degrees.( now the temperatures always vary per oven so its best to just keep checking on them throughout) With the eggplant, I preferred slicing it in rounds, and for the zucchini I sliced them in length-wise strips. Try and make them fairly thin, but not too thin that they will decintegrate when you roast them. First you will roast them slightly, so that they are tender and more flavourful! I put them on the roast setting on the oven at 450 and just kept my eye on them (about 10-15 minutes) I put them on cooking paper, sprayed them with cooking oil spray, and sprinkled with some greek seasoning, and garlic plus. (both clubhouse seasonings)
While these are roasting, I stir fried the filling ingredients. I chopped them all up fairly small, used a bit of cooking oil spray, and stir fried them until they where tender, but not overly cooked.
Once these are done, in a large mixing bowl, place your stir fried veggies, along with the pack of tofu, 1.5 cups of pasta sauce, 1 tbsp nutritional yeast, and 1/4 cup daiya shredded soy cheese. I added some fresh cilantro and parsley, and some more clubhouse seasonings.
Once the "noodles" are ready, you first put about 1/2 cup of pasta sauce on the bottom of your baking dish that you are going to be using. Then, start to place down you noodles. Make sure the bottom is covered, overlapping the strips of eggplant and zucchini. Next, you are ready to put your first layer of filling in. Use about half the filling mix for this layer, as you will be needing the rest for your second layer. Evenly distribute the filling, and begin to place down your second layer of "noodles", again placing the remaining filling on top. With any leftover "noodles" I placed them on top.
The last step is to place your soy cheese on top. But first I put another about 1/2 cup pasta sauce on top. I placed my soy cheese slices over the pasta sauce, and where there where any gaps, i used the remaining 1/4 cup of shredded soy cheese to cover it up. I also sprinkled another 1 tbsp of nutritional yeast on top to add more of that cheesy flavour!
I turned the oven to Bake setting, at about 425, and it was in for about 30-35 minutes. I again would keep checking on it, as oven temperatures and times vary!
Using a standard size baking dish for lasagna, this made 12 pieces. Each piece is only 2 points!!!
So healthy, vegan, gluten-free, and so low-cal!
I hope you guys like it and it turns out well! (sorry if it doesn't, this is my first time making lasagna ever, let alone vegan!) When I make it again, I will be sure to add any comments on what might be a better way of making it !
xx
D
