Whatever veggies in the house
-chopped one onion
-two handfuls of spinach
-chopped green pepper from garden
-onion from garden chopped
-Spagetti sauce
-tofu crumbled
-mozerella cheese
Saute veggies with olive oil and garlic and red pepper flakes, add sauce, and layer sauce with pasta with feta crumbles, again until you top with mozerella.
Bake at 375 for 50 minutes to an hour. Enjoy. Omit cheese and this dish is vegan. Enjoy!
I ate half of this lasagna. My Mom made me use whole wheat pasta sheets. I like white pasta better. Top with parsley (flat) adds nice flavor. Very easy to make. Easy to eat.
whoops, forgot- we added lots of white mushrooms
ReplyDeleteLooks yummy! We're going to make this next week. Allie's my chefette. btw....love the shirt!
ReplyDeleteHow about some nutritional information?
Fantastic! I needed a something good to make. Thanks Chef Paris!
ReplyDeleteThis lasagna is low fat, the only real nutritional info would be found on the multi-grain lasagna sheets and the tofu.
ReplyDeleteThe rest is veggies, garlic and sauce!!!(my Mom helped me with this comment and she is no nutritionist! :)
Yay for Paris! Very impressive!!
ReplyDeleteThanks for posting everyone. Off to cook a new recipe!
ReplyDeleteParis...i made this last night, with a couple tweaks. It was awesome, but not that much a hit with the kids. They didn't know about the tofu and ate it, but the spinach threw Blaine and Lauren. Keep the recipe's coming.
ReplyDelete