Interrupting the political posts with… Veggie Lasagne!
I made vegetarian, no-pasta lasagne last night that was surprisingly satisfying!
One step calls for blanching Romaine lettuce leaves, and I believe that I overdid this step resulting in flaccid leaves, so I added eggplant slices for additional hearty substance. (I love eggplant for its beefy texture without much in the way of nutritional significance.)
The pureed tofu with cottage cheese, herbs and garlic made a stealthy substitute for ricotta cheese, and my kid liked the mixture along with the lettuce and tomatoes to boot! However, Sami could do without the asparagus and garlic, thank you very much.
The best part of this recipe – portion sizes are huge! As linked, it serves six, and one sixth of a baking pan of this is quite filing without being excessively… anything. The eggplant added abotu 20 calories to the nutritional info of one serving while, in my opinion, making the dish much more satisfying.
Highly recommend for the yum factor.
PS: Added benefit for me is that t’s kosher dairy. So Sami can take it to school.
Sphere: Related Content
MMMMMMMMMMMM… that sounds DELICIOUS!!!
noelles last blog post..Esther’s Theatre Company