Aug 042013
 
Succulent Zucchini Vegetable Lasagna
Vegetable Lasagna with Zucchini, Spinach and White Beans

Vegetable Lasagna with Zucchini, Spinach and White Beans

Every since the last time I made this Outrageously Cheesy and Creamy Lasagna I’ve been dreaming of lasagna. This time I wanted to make something the whole family could eat.  The last recipe I made contained cashews – so this tomato based version stuffed with delicious veggies is a all-in-one meal.

Vegetable Lasagna with Zucchini, Spinach and White Beans

Vegetable Lasagna with Zucchini, Spinach and White Beans

Even the most die-hard meat lover will enjoy this version! The beans and zucchini provide a hearty texture  and the bit of cheese makes this recipe just rich enough to feel like you’re cheating just a little bit – but at 325 calories per serving – you can enjoy your slice of heaven guilt free!

Vegetable Lasagna with Zucchini, Spinach and White Beans

Vegetable Lasagna with Zucchini, Spinach and White Beans

Vegetable Lasagna with Zucchini, Spinach and White Beans

Serves 9
Vegan, Gluten Free
Printable Recipe

Ingredients

1 10 oz pkg gluten free rice noodles (for non GF use semolina) (Tinkyada)
1 Tbsp vegetable oil
1 onion, chopped
3 cloves garlic, chopped
2 small zucchini, chopped
1 Tbsp Italian seasoning, divided
10 oz pkg frozen spinach (Cascadian Farms)
14.5 oz can fire roasted diced tomatoes with garlic (Muir Glen)
2 cups cannelini or butter beans, or 1 15oz can
36 oz pasta sauce (1 1/2 jars) (I used home-made but you can use any jarred sauce.)
1 pkg non-dairy cheddar cheese (Daiya)

Directions

1. Preheat oven to 400F.

2. Cook rice pasta to package directions; rinse under cold water to stop cooking and gently separate noodles that are sticking. Store in a fresh pot of cold water until ready to use; then remove from water and pat dry.

3. Meanwhile, heat a large skillet over medium high heat, add vegetable oil, cook onion and zucchini 7 minutes; add 1 tsp Italian seasoning, reduce heat; add garlic, cook an additional 3 minutes.

4. Cook spinach to package directions; squeeze water and place in large mixing bowl. Add fire roasted tomatoes (undrained), beans, 2 tsp Italian seasoning and zucchini mixture. Stir to combine.

5. Ladle 1/2 cup pasta sauce into a 13×9 baking dish and spread evenly; layer three lasagna noodles; 1/3 vegetable mixture-spreading evenly, 1 cup sauce, using back of spoon to spread; sprinkle 1/4 of the cheese; repeat twice and end with layer of lasagna noodles; pour the remaining sauce over the top and top with remaining cheese.

6. Tent pan with foil and bake 25 minutes or until hot; remove from oven; cool about 10 minutes before cutting.

Nutrition Facts (will vary with canned beans/sauce)
9 Servings
Amount Per Serving 

Calories 325.5
Total Fat 5.5 g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 359.2 mg
Potassium 304.0 mg
Total Carbohydrate 59.8 g
Dietary Fiber 5.4 g
Sugars 16.0 g
Protein 11.4 g

Vitamin A 73.9 %
Vitamin B-12 0.0 %
Vitamin B-6 5.4 %
Vitamin C 49.9 %
Vitamin D 0.0 %
Vitamin E 1.5 %
Calcium 9.3 %
Copper 4.8 %
Folate 9.8 %
Iron 18.7 %
Magnesium 7.9 %
Manganese 18.5 %
Niacin 10.3 %
Pantothenic Acid 1.1 %
Phosphorus 4.1 %
Riboflavin 4.1 %
Selenium 1.1 %
Thiamin 11.5 %
Zinc 2.1 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Jan 212013
 

This recipe is gonna blow your mind.

Cheesy and Creamy Mushroom and Spinach Alfredo Lasagna

Cheesy and Creamy Mushroom and Spinach Alfredo Lasagna

Oh so cheesy and creamy and SUPER decadent.

Cheesy and Creamy Mushroom and Spinach Alfredo Lasagna

Cheesy and Creamy Mushroom and Spinach Alfredo Lasagna

Not only is this dish easy – using the short cut of Victoria Vegan Alfredo sauce with a base of cashews instead of cream – it is healthy with zero cholesterol, vegan and gluten free.

For anyone who says meatless is tasteless, make this up and bring it to them. I guarantee they will be eating their words!

VV

I confess that when I made this recipe and tasted it, I felt so guilty – here I am trying to eat lighter and enjoying a large slab of creamy, cheesy, mouth watering lasagna!  Then I calculated the calories and fat….under 250 calories and only 2.5 grams saturated fat and poof! No more guilt.

This basic recipe can have any veggie subbed for the mushrooms and spinach that you have on hand so feel free to get a little crazy!

Creamy and Cheesy Mushroom and Spinach Alfredo Lasagna

Creamy and Cheesy Mushroom and Spinach Alfredo Lasagna

Cheesy and Creamy Mushroom and Spinach Alfredo Lasagna

Serves 6
Vegan, Gluten Free
Printable Recipe

Ingredients

5oz Brown Rice Pasta Lasagna Noodles, Tinkyada
1 Tbsp oil
1 onion, chopped
1 ½ pkgs (15oz) frozen organic mushrooms
½ pkg (5oz) frozen organic spinach
1 Tbsp wheat free Tamari
1 jar Victoria Vegan Roasted Pepper Alfredo Sauce
½ cup non-dairy cheese, Daiya

Directions 

1. Preheat oven 350F. Cook noodles to package directions and set aside.

2. Heat 1 Tbsp oil in pot pasta was cooked in; add onion, cook 5 minutes; add mushrooms, spinach and tamari; cook until softened and well combined; about 5 to 7 minutes.

3. Layer in a 9×9 baking dish, ¼ cup sauce, row of lasagna noodles, ½ mushroom mixture; repeat. Top with a third row of noodles, the last of the Alfredo sauce and ½ cup cheese. Cover and bake 45 minutes or until warm and bubbly.

Step by Step Lasagna Layering

Step by Step Lasagna Layering

Estimated Nutrition Info
6 Servings
Amount Per Serving

Calories 243
Total Fat 10 g
Saturated Fat 2.5 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.7 g
Cholesterol 0.0 mg
Sodium 739 mg
Potassium 354.2 mg
Total Carbohydrate 30 g
Dietary Fiber 4.5 g
Sugars 3.9 g
Protein 7.9 g

Vitamin A 28.5 %
Vitamin B-12 0.5 %
Vitamin B-6 6.8 %
Vitamin C 8.6 %
Vitamin D 13.5 %
Vitamin E 1.9 %
Calcium 3.3 %
Copper 13.3 %
Folate 8.8 %
Iron 5.9 %
Magnesium 5.5 %
Manganese 12.3 %
Niacin 21.1 %
Pantothenic Acid 11.1 %
Phosphorus 7.9 %
Riboflavin 19.6 %
Selenium 9.6 %
Thiamin 12.0 %

Zinc 3.6 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Enjoy my Outrageously Cheesy and Creamy Mushroom and Spinach Alfredo Lasagna (Healthy and Naturally Vegan and Gluten Free)!

Dec 302011
 
First the veggies.  Isn’t this why you are visiting after all?

Eggplant and Daikon

Edible Flowers (a present from Vivian) and Carrots

Beets, Cilantro, Spinach and three types of Lettuce

 Purple Onion, Broccoli, Collards, Peppers

 Butternut and Citrus  

  

Cauliflower 

A while ago I had a Crockpot Disaster.  I tried to make a vegan lasagna with it and the result-crunchy, uncooked lasagna noodles on top and super mushy filling-was disgusting.  This is one of those instances where an altered recipe totally flopped.


Luckily persistence paid off as I gave it another go with my very own recipe and was met with success!  I made a few changes-the lasagna cooked in the oven rather than the Crockpot, tofu wasn’t used as a replacement for cheese and the filling was made with fresh kale from the farm.  By topping the lasagna with only a bit of vegan mozzarella instead of all the heavy cheese baked inside, the flavor of the fresh veggies really shone through (feel free to top with regular shredded mozzarella if you eat dairy.)

Somehow this lasagna manages to be both comforting and light and flavorful-the perfect combo in my eyes-and a great way to use fresh CSA produce.

Kalesagnia
Serves 6
Gluten and Dairy Free, Vegan



Ingredients
1 Tbsp olive oil
1 onion
4 cloves garlic
1 bunch kale, washed and de-stemmed
1 pkg Baby Bella mushrooms
Sea salt, fresh ground pepper and garlic powder, to taste
1/4 cup julienned sun-dried tomatoes (packed in oil – drain well)
1 jar pasta sauce of choice
1 10 oz pkg no boil, gluten free rice lasagna noodles, such as De Boles

1/3 cup shredded vegan mozzarella, such as Daiya

Directions


1. Preheat oven to 350F; preheat 1 Tbsp olive oil in a large skillet over medium high heat.

2. Quarter onion and add to food processor and pulse to chop. Add chopped onion to preheated skillet, season with dash of salt and stir. While onion cooks, add kale, garlic and mushrooms to processor and pulse to chop. ** Add to skillet with onion, add sundried tomatoes and season with salt, pepper and garlic powder-taste and adjust seasonings if necessary. Cook until softened, about 5 to 7 minutes.

3. Spray a 9×13 pan with cooking spray, spoon a thin layer of pasta sauce on bottom of pan, top with a layer of noodles, breaking as needed to fit. Top with half the kale mixture then repeat layers. Bake for 45 minutes, top with cheese and bake an additional 15 minutes. Remove from oven and cool 10 minutes. **

**Half can be frozen by dividing mixture into two 8×8 pans, letting half cool and covering well with foil.  Do not add cheese until baking.  Freeze for two to four weeks. To bake, bring to room temp as the oven preheats to 350F.  Bake as directed.

Nutrition Facts
6 Servings
Amount Per Serving


Calories 241.1
Total Fat 2.1 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 223.1 mg
Potassium 478.7 mg
Total Carbohydrate 54.7 g
Dietary Fiber 3.6 g
Sugars 2.6 g
Protein 7.4 g

Vitamin A 177.5 %
Vitamin B-12 0.3 %
Vitamin B-6 10.0 %
Vitamin C 51.2 %
Vitamin D 9.0 %
Vitamin E 3.2 %
Calcium 9.2 %
Copper 15.2 %
Folate 5.6 %
Iron 25.4 %
Magnesium 5.8 %
Manganese 19.7 %
Niacin 23.2 %
Pantothenic Acid 8.3 %
Phosphorus 7.7 %
Riboflavin 16.8 %
Selenium 7.5 %
Thiamin 29.4 %
Zinc 3.4 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.