FF Lasagna (P1)
1.5 lbs ground beef (or mixture of ground beef & ground turkey; 1/2 cup minced onion; 2 cloves garlic, crushed; 1 can (28oz) crushed tomatoes (I used muir glen); 1 can (6oz) tomato paste; 1/2 cup broth (or plain water); 1 tsp fennel seed; 1/4 tsp of steviaplus; 1 red pepper, chopped; 1/4 head of cauliflower (grated); 4 oz silken tofu (I use mori-nu) whipped; 3 or 4 small zucchini. DIRECTIONS: 1) In large skillet on medium heat, brown the meat and drain. 2) add onions, garlic, tomato paste, broth, crushed tomatoes, pepper, cauliflower, fennel, stevia. Simmer on low for about 20 minutes. Add more broth, if needed. 3) while the sauce is simmering, peel the zucchini and chop off the ends and discard. Now comes the fun part. Using your carrot peeler, continue to peel the zucchini into "noodles" right down to the seeds. (Save the zucchini core - chop and add to the simmering sauce.). Turn your oven to 375 degrees and grab a 9x11 dish to assemble the lasagna. Place just enough sauce in the bottom of the dish to barely cover. Lay the zucchini "noodles" over the sauce (overlapping is fine). Add dollops of your tofu over the noodles. Repeat at least two more times (the more layers, the better!). Bake for about 30 minutes. If the sauce is too watery, ladle it off and save it for a future soup or stew (I like to freeze it in my ice cube tray). P2 VERSION: add 1 tsp. basil and 1 tsp oregano to sauce. P3 VERSION: Sprinkle a Tbsp of parmesan cheese to each layer, ending with the cheese on top. Zucchini "noodles" make a great al dente pasta substitute in other dishes, too. YUM.
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I used less meat (1 lb) and the whole container of tofu with an egg, parsley and garlic powder and it seemed to 'hold' together better. I also added some eggplant in place of the cauliflower.
Jun. 10, 2011 By:
Renee
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