Another concoction that again was gone before I could take a picture. From now on when i'm concocting something i'm just going to take a picture as soon as it's done, and before it's eaten!
So here's the key to this lasagna: replacing the ricotta cheese with food processed tofu and white beans with roasted garlic and plenty of sea salt to help mask the non-cheese flavor (also some herbs: thyme, rosemary, sage). Also used some sweet and flavorful kid-friendly veggies like squash and carrots. I used a package of tofu (standard size they sell), half a can of white beans and a few cloves of garlic roasted, the sea salt and herbs. Process that up and par-boil the noodles and your ready to go.
Bottom layer: whole wheat lasagna noodles, layer of tofu white bean "cheeze" layer of roasted sliced butternut squash (I roasted the squash and garlic at the same time, easy, but if your clueless on how to roast check this out: "CHOW" on youtube, great cooking instruction video's!) and then a little sprinkle of Daiya Vegan Cheese.
Middle layer: noodles, "cheeze" shredded zucchini (or frozen, drained spinach would also work well) and the vegan shredded cheese.
Top layer: noodles, "cheeze" shredded carrots and the vegan cheese
Top-est layer: noodles and the vegan shredded cheese mixed with panko bread crumbs and a little olive oil.
Everyone ate this up! Even my boyfriends brother who is generally a picky eater. Having to get really creative to maintain the "Meatless Mon, Wed, Fri" plan without constant complaints from the kiddo's. So far so good! I'm a bit proud of myself :-)
