A Book and a Recipe

Simply put...plant based lifestyles are going to get you fit and

healthy!

Don't be nervous by the word vegan or vegetarian. No one is telling you to never eat a burger again! BUT how's about trying a few more veggie based deeee-licous dishes to get your metabolism moving, your weight loss in action and your skinny jeans back. Above is one of our favorites! Check it out on Amazon.com. A great read and LOTS of RECIPES to get you started! Oh and here's one of my favorite recipes, too!!

 

VEGAN LASAGNA

(and two more versions below, too!)

Eat it UP, YUM!

 

 

• 12 ounces lasagna noodles (9 to 12 noodles)
• 2 (16-ounce) packages firm tofu
• 3 tablespoons minced fresh parsley or 1 tablespoon parsley flakes
• 1/2 teaspoon sea salt
• Black pepper to taste
• 1 (25-ounce) jar or 3 cups homemade marinara sauce
• 1 1/2 to 2 cups shredded vegan mozzarella cheese
• 6 tablespoons vegan parmesan cheese

Preheat the oven to 350 degrees F. Cook the lasagna noodles in a large pot of boiling water (I like to do 6 at a time) about 8 minutes or until tender but still firm. Drain the noodles and spread them out to keep them from sticking together. In a food processor, blender, or a bowl, mix and mash the tofu, parsley, salt, and pepper together until smooth.

Spread a thin layer of marinara sauce in a 9 x 13-inch baking pan. Place noodles in pan, overlapping them slightly to cover the bottom. Spread a thin layer of sauce of the noodles. Cover the sauce with half of the tofu mixture. Sprinkle 2 tablespoons of the parmesan over the tofu. Cover the layer of noodles, then sauce, remaining tofu mixture, and 2 more tablespoons of the parmesan. Place another layer of noodles over the tofu and cheese and cover with the remaining sauce. Sprinkle with the remaining parmesan cheese and the mozzarella.

Bake uncovered for 30 to 40 minutes, or until hot and bubbly. Let the lasagna rest for at least 10 minutes before slicing to set.

Makes 9 servings

Variations:

Spinach Lasagna

Saute 6 ounces (about 5 cups) fresh spinach in olive oil until wilted. Chop fine. (Or you can thaw a 10-ounce package frozen, chopped spinach.) Drain the liquid from the spinach and add to the ricotta mixture.

Vegetable Lasagna

In olive oil, saute chopped onions, mushrooms, bell peppers, zucchini, eggplant (and/or any other veggies you desire) until tender. Stir them into the marinara sauce.