
Material needed
Lasagna pan
Tomato Sauce
- 1 tbsp Olive oil
- 1 c onion diced
- ¼ c carrots diced
- 3 tbsp celery diced
- 3 cloves garlic chops finely
- 1/2 teaspoon fresh rosemary
- 2 tbsp fresh oregano or dry
- 6 basil leaves
- 28 oz hunt’s diced tomato basil garlic oregano blend into puree
- 29 oz tomato puree
Sauté in oil onions, carrots, garlic, and celery until onion is tender, and then add the two tomato puree, and rosemary. Let it simmer for 5 minutes, and then add oregano and basil, simmer for another 5 minutes.
Lasagna
Cottage cheese
- 1 tofu firm mash
- 6 tbsp. Veginaise (vegan mayo)
- 2 tbsp. yeast flakes
- 1 teaspoon fresh oregano
- 2 cloves garlic crush finely
- Salt to taste
Mix all in a bowl.
Vegetables
- 1 eggplant slice ½ inch
- 1 green pepper diced ¼ inch
- 2 small yellow squash or zucchini sliced 1/8 inch
Marinated oil
- 4 tbsp. olive oil
- 1 tbsp. onion and garlic powder
- 1 tbsp. Yeast flakes
- 2 teaspoons Italian seasonings
- 1 teaspoon salt
Place the vegetables in a bowl. Then, add all the marinated oil over them. Toss well and place vegetables on cookie sheep. Bake them @ 380 degree preheated oven for about 15 minutes.
Shaping and baking
In your lasagna pan, place 1-1/2 cups tomato sauce, then lasagna noodles, all the vegetables, 1 cup tomato sauce, noodles, cottage cheese, tomato sauce, noodles, tomato sauce. Cover dish and bake @ 380 degree preheated oven for 40 minutes, then uncover the dish and bake for another 5 minutes. Let lasagna set at room temperature for about 30 minutes before serving
Food looks so good. Wish I lived closer.
Thanks so much!