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Fuhrman's Vegetable Lasagna

Tuesday, December 10, 2013

Vegetable Lasagna
Serves: 8
Preparation Time: 45 minutes

Ingredients:
12 whole wheat or brown rice lasagna noodles
non stick cooking spray
2 cups diced carrots
3 medium zucchini, chopped
3 medium yellow squash, chopped
3 cups broccoli florets, chopped
3 cloves garlic, chopped
1 pound firm tofu
1/4 cup lemon juice
1/4 cup raw tahini (pureed sesame seeds)
1/4 cup unsweetened shredded coconut
1/4 cup nutritional yeast
2 tablespoons chopped fresh parsley
1 3/4 cups pasta sauce, no or low salt, divided
1 cup tomato sauce, no salt
1 tablespoon oregano
1 tablespoon Italian seasoning
1 cup chopped scallions
8 cups organic baby spinach
1 cup shredded soy cheese
Instructions:
Preheat oven to 400F.
1.Cook lasagna noodles according to package directions.
2.Lightly spray a large baking pan with cooking spray and place 1/2 of the carrots, zucchini, squash, broccoli, and garlic in pan. Bake for 20 minutes.
3.Squeeze water from tofu. Blend the tofu, lemon juice, tahini, shredded coconut, nutritional yeast, and parsley in a food processor and put aside.
4.In a blender, blend the other half of the vegetables with 1 cup of the pasta sauce, tomato sauce, oregano, Italian seasoning, and scallions to make a thick veggie paste. Reserve the remainder of the pasta sauce. Spread 1/8 cup of the blended sauce in the bottom of a large glass baking dish.
5.Stir the roasted vegetables into the rest of the blended sauce.
6.In the baking pan, make 3 layers starting with four cooked lasagna noodles then spreading 1/3 of the tofu mixture on top of the noodles, 1/3 of the sauce w/roasted veggies, and 4 cups fresh spinach leaves. Repeat for another layer, then put the last layer of noodles on top with remaining tofu mixture and sauce w/roasted veggies.
7. Carefully spread the reserved 3/4 cup pasta sauce over the top and sprinkle with shredded soy cheese.
8. Cover the top of the pan with non-stick foil, and bake in the oven at 350 degrees for 40 minutes.

Note: When vegetables are done roasting, remove from oven and turn temperature down to 350 degrees. www.drfuhrman.com/librar
y/SpecialMenu.aspx/Decembe
rMenu
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  Member Comments About This Blog Post:

PROVERBS31JULIA 12/12/2013 5:43PM

    I clicked on this wondering if you knew my friends the Fuhrmarks, but then I remembered the diet doctor Joel Fuhrmark...need to find out if he's related to my friends. In any case, the lasagna sounds yummy. I'd need to make it early enough to cool it, cut it into pieces and freeze it, because my DS wouldn't eat it, and it is just too much for three people! That's why I get vegetarian lasagnas at a restaurant!

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JUSTYNA7 12/12/2013 11:34AM

    Really different!

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2HAMSDIET 12/12/2013 5:31AM

    emoticon

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DONNABRIGHT 12/11/2013 8:33PM

    emoticon

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GRANDMABABA 12/11/2013 4:48PM

    Sounds complicated, but good!

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DS9KIE 12/11/2013 1:08PM

    yummy

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ARTJAC 12/11/2013 3:57AM

    emoticon

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DEE107 12/11/2013 12:19AM

    different thanks

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1HAPPYSPIRIT 12/10/2013 11:02PM

    MMMMMmmmmm......sounds delicious!!! Thanks for sharing the recipe!

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AMYISSUCCEEDING 12/10/2013 10:54PM

    Thank you for sharing the recipe. It sounds very good.
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BARCLE 12/10/2013 3:24PM

    emoticon thanks emoticon

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NEWTEXDEBBIE 12/10/2013 1:56PM

    Sounds so good but I would have to start changing it right away.....
I can't have rice or anything made from rice :( Which is sad because I LOVE rice of all varieties....

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REGILIEH 12/10/2013 1:38PM

    emoticon emoticon

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