This recipe is a great way to use up leftovers.
SUE'S DAIRY FREE LASAGNA
(makes 3 servings about 3P, 2C, 3F each)
2 medium to large zucchini, slice lengthwise about 3/8 inch thick, steam until soft in a large skillet with a little water, drain
14 oz. tub firm tofu, drain and mash with 1-2T lemon juice, 2T soy “parmesan cheese”, and S&P to taste
2 cups spaghetti sauce
2 - 3 cups sliced portabello mushrooms, cook until tender, drain
2 chicken sausages (or an amount to yield 4P), cook and slice into thin rounds
½ to 1 pound of fresh spinach, steam and drain
2 more T soy “Parmesan cheese”
1T extra virgin olive oil
Spread 1/4 cup of spaghetti sauce in an 8x12 baking pan.
Layer the rest of the ingredients, except for the olive oil in this order:
Layer 1, zucchini
Layer 2, tofu mixture
Layer 3, ½ of the remaining spaghetti sauce
Layer 4, sausage and mushrooms
Layer 5, the remaining spaghetti sauce
Layer 6, spinach
Layer 7, sprinkle with 2T soy cheese
Bake in 350-375 oven, uncovered until heated through. If it begins to dry out too much, cover halfway through the cooking.
Drizzle 1 tsp. olive oil on each serving.
Optional meat-free/plus dairy version:
Here's a quicker to prepare, meat-free version with of the recipe in the previous post. This one's made with dairy cheese and tofu; makes about 18 P, 12 C, F depends on how much olive oil you drizzle on top (that's 6 3-block meals); use 2 T olive oil for 18 F blocks:
Follow the basics of my dairy free lasagna recipe but leave out the meat and mushrooms. Use 8 squash. Use 2 tubs of tofu, lemon juice, a little nutmeg, S&P, 8 oz of soft fresh mozzarella and some parmesan for the tofu cheese mix. Also use large bag of baby spinach and 1 1/2 jars of Classico spaghetti sauce. Layer it in a 9 x 13 baking pan. Put the spinach layer in the middle between two layers of the tofu/cheese mix. After putting the individual servings on plates, I drizzle Zone Organic Olive Oil on top to provide the rest of the fat in the meal.