One Day at a Time Lasagnettes with Dark and Rich Sundried Tomato Sauce
yummysmells.blogspot.ca
yummysmells.blogspot.ca
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Ingredients

  • 1 1/2 tbsp olive oil
  • 1 large onion
  • 4 cloves garlic
  • 6 oz carrots
  • 1/2 zucchini
  • 1 red pepper
  • 1/2 tsp black pepper
  • 1/4 tsp kosher salt
  • 7 1/2 cups
  • 1/2 tbsp turmeric
  • 1 tsp unsweetened cocoa powder
  • 2 tsp dried oregano
  • 1 tbsp fresh thyme leaves
  • 1 tbsp dried basil
  • 3 oz sundried tomatoes
  • 1 tbsp balsamic vinegar
  • 2 tbsp lemon balm leaves
  • 1-2 tsp lemon zest
  •  
  • Total Fat
  • 1.7 g Cholesterol: 0.0 mg Sodium: 31.7 mg
  • 15 servings
  • "Un-Beef" Filling
  • 2 cups dry TVP
  • 1 1/4 cups hot "un-beef" broth
  • 1 tbsp soy sauce
  • 1 3/4 cups sauce (see above)
  • "White and Green" Filling
  • 2 cups cooked navy beans, drained and rinsed
  • 2 cups low fat ricotta cheese (I used homemade)
  • 500 g chopped frozen spinach (I used Cookin' Greens)
  • pinch each black pepper and kosher salt
  • Assembly
  • 20 whole wheat lasagna noodles
  • 3/4 cup sauce (see above)
  • 375 g low fat Mozzarella cheese, finely grated

Instructions

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