Healthy Vegan "White" Lasagne
The Lasagne Diaries
I am a big fan of Dr. Oz. And, as a fan, I watched more than one episode that featured "The Hungry Girl."
On one of her recent appearances, she featured a recipe for lasagne. I liked the idea of using vegetables as the "noodles" and using mushrooms as a filling.
This recipes came out delicious; I hope you enjoy it.
Hungry Girl on Amazon
The Hungry Girl introduced her recipe for Lasagne on Dr. Oz's program. I was inspired and, while my recipe is based on hers, it's not exactly the same, mostly because it's a vegan recipe, so there is no cheese.
My version is, for the most part, not one of those "measure this" and "measure that" recipes.
Ingredients
- 5 -7 Tomatoes
- 1 bag frozen peas and carrots (10 oz)
- 1 medium eggplant sliced thinly lengthwise and grilled
- your choice of mushrooms sauteed (the more the merrier)
- chopped nuts (optional; for topping)
- spices of your liking
Instructions
- For the sauce: Take the tomatoes, broil them in the oven on low-broil until liquid has come out, and there are some small burned areas. Take the tomatoes, spill out the liquid, put them in a pot with a good cover, add the spices, cover the pot, and stew them on a low flame, poking them occasionally with a fork, until it's a thick, relatively uniform, consistency.
- Assembling the pieces: spoon and spread 1/3 of the sauce on the bottom of a pan. The next layer is 1/2 the eggplant, laid down like lasagne noodles. Next add a layer of 1/2 the bag of peas and carrots, then 1/2 the mushrooms. Repeat the layers, then end with another layer of sauce and chopped nuts.
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Here's Another Variant
Lasagne Two -- With White (Cauliflower) Sauce and Zucchini
- 1 Head of Cauliflower
- 1 bag frozen peas and carrots (10 oz)
- 5 -7 Zucchinis sliced thinly lengthwise and grilled
- your choice of mushrooms sauteed (the more the merrier)
- chopped nuts (optional; for topping)
- spices of your liking
- olives of your choice (I used a can of black pitted olives) chopped
- 1 -2 Tablespoons Tahini
- 1/4 cup nutritional yeast (optional)
Instructions
- For the sauce: steam the cauliflower until soft (bordering on mushy). When the cauliflower cools enough to handle, put it in a food processor with tahini, nutritional yeast, and some sauteed mushrooms and process until smooth.
- Assembling the pieces: spoon and spread 1/3 of the cauliflower sauce on the bottom of a pan. The next layer is 1/2 the zucchini, laid down like lasagne noodles. Next add a layer of 1/2 the bag of peas and carrots, the olives, then 1/2 the remaining mushrooms. Repeat the layers, then end with another layer of sauce and chopped nuts.