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Healthy Vegan "White" Lasagne

Updated on December 3, 2016

The Lasagne Diaries

I am a big fan of Dr. Oz. And, as a fan, I watched more than one episode that featured "The Hungry Girl."

On one of her recent appearances, she featured a recipe for lasagne. I liked the idea of using vegetables as the "noodles" and using mushrooms as a filling.

This recipes came out delicious; I hope you enjoy it.

The Hungry Girl introduced her recipe for Lasagne on Dr. Oz's program. I was inspired and, while my recipe is based on hers, it's not exactly the same, mostly because it's a vegan recipe, so there is no cheese.

My version is, for the most part, not one of those "measure this" and "measure that" recipes.

Ingredients

  • 5 -7 Tomatoes
  • 1 bag frozen peas and carrots (10 oz)
  • 1 medium eggplant sliced thinly lengthwise and grilled
  • your choice of mushrooms sauteed (the more the merrier)
  • chopped nuts (optional; for topping)
  • spices of your liking

Instructions

  1. For the sauce: Take the tomatoes, broil them in the oven on low-broil until liquid has come out, and there are some small burned areas. Take the tomatoes, spill out the liquid, put them in a pot with a good cover, add the spices, cover the pot, and stew them on a low flame, poking them occasionally with a fork, until it's a thick, relatively uniform, consistency.
  2. Assembling the pieces: spoon and spread 1/3 of the sauce on the bottom of a pan. The next layer is 1/2 the eggplant, laid down like lasagne noodles. Next add a layer of 1/2 the bag of peas and carrots, then 1/2 the mushrooms. Repeat the layers, then end with another layer of sauce and chopped nuts.

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Here's Another Variant

Lasagne Two -- With White (Cauliflower) Sauce and Zucchini

  • 1 Head of Cauliflower
  • 1 bag frozen peas and carrots (10 oz)
  • 5 -7 Zucchinis sliced thinly lengthwise and grilled
  • your choice of mushrooms sauteed (the more the merrier)
  • chopped nuts (optional; for topping)
  • spices of your liking
  • olives of your choice (I used a can of black pitted olives) chopped
  • 1 -2 Tablespoons Tahini
  • 1/4 cup nutritional yeast (optional)

Instructions

  1. For the sauce: steam the cauliflower until soft (bordering on mushy). When the cauliflower cools enough to handle, put it in a food processor with tahini, nutritional yeast, and some sauteed mushrooms and process until smooth.
  2. Assembling the pieces: spoon and spread 1/3 of the cauliflower sauce on the bottom of a pan. The next layer is 1/2 the zucchini, laid down like lasagne noodles. Next add a layer of 1/2 the bag of peas and carrots, the olives, then 1/2 the remaining mushrooms. Repeat the layers, then end with another layer of sauce and chopped nuts.

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