This recipe is a great way to use up leftovers.

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SUE'S DAIRY FREE LASAGNA

(makes 3 servings about 3P, 2C, 3F each)


Ingredients:

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



Directions:

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.