1 large eggplant, sliced into long strips ¼ inch thick
5 small zucchini squash, sliced into long strips ¼ inch
4 small yellow squash, sliced into long strips ¼ inch
16 ounces silken tofu
1 large onion, finely chopped
4 cloves of garlic
½ cup fresh basil leaves, chopped
2 tablespoons dried Italian seasoning
1 ½ teaspoon salt or salt-free seasoning mix
24 oz firm tofu, squeezed very dry, crumble into small pieces
1-cup mozzarella cheese (Total of 1½ cups: add another ½ cup for top)
2 heads of broccoli, chopped
3 large orange, yellow, or red bell peppers, chopped
2 cups spinach, packed and lightly chopped
2 cups sliced baby Bella mushrooms
32 oz of your favorite pasta sauce
½ cup quinoa
½ cup of mozzarella cheese to sprinkle on top
shredded basil for garnish the top
Instructions
Preheat oven 350 degrees. To make the "noodles", bake the squash, zucchini, and eggplant for 10 minutes to soften and dehydrate a little. The “noodles” should be flexible but not fully cooked. Set aside.
Prepare the quinoa. In a small saucepan, add ½ cup quinoa to 1-½ cups of water. Bring to a boil, turn the heat down, cover and simmer for 15 minutes. Fluff with a fork and set aside.
To make the tofu-ricotta, puree the silken tofu, onion, and garlic in a blender or food processor. Add the chopped basil leaves and lightly blend. Place the mixture in a large mixing bowl. Add the firm tofu, crumbled (make sure it has been fully dried with a cheese cloth or paper towel to prevent watery lasagna), Italian seasoning, shredded mozzarella cheese, salt, and pepper. Set aside. Note: If you choose to use store bought ricotta instead of tofu-ricotta, chop the onion, garlic, and basil generously and stir into the ricotta to create a seasoned ricotta.
Get the veggies ready in a skillet lightly covered in olive oil. Add broccoli, mushrooms, bell peppers and spinach. Sauté until tender. Drain off any excess water or again, the lasagna will be watery.
In a 9×13 casserole pan begin to assemble the lasagna. First, lightly coat the bottom with olive oil. Add a very thin layer of pasta sauce. Place layers in this order: a layer of eggplant, a layer of vegetables sprinkled with cooked quinoa, a layer of squash and zucchini, a layer of tofu/ricotta, and a generous layer of sauce. Lightly sprinkle salt or salt-free seasoning between layers according to taste. Repeat the layers and add any remaining sauce on top. Sprinkle with ½ cup of mozzarella cheese. Add any remaining sauce on top to keep cheese from burning or drying out.
Cook uncovered for 1 hour. Garnish with basil.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/noodle-less-vegetable-lasagna/