Lasagna with Tofu and Bell Pepper Sauce

I come from a family where Italian food is fairly common.  I never liked meat in my lasagna, but without it, there always felt like some substance was missing.  I have figured out a delicious, and 30 day Isagenix program approved!

A big part of trying to come up with a 30 day approved lasagna was the sauce, so I decided to use my sister’s wonderful bell pepper sauce (which I doubled!!)  Here is everything you need! Enjoy!

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Ingredients:
-1 package of firm tofu
-2 yellow bell peppers
-2 red bell peppers
-2 orange bell peppers
-4 cloves, medium to large, of garlic
-Basil (I used dried, but you can use fresh!)
-Dried oregeno
-Dried parsley
-Garlic Powder
-Olive Oil
-Brown rice lasagna noodles
-Lemon
-Vegetable broth
-1 egg

Tofu:
-Take tofu out of the packaging, cut it in half, and let it dry out between paper towels for around 10 minutes
-Once dried a little, crumble (with hands or fork) so it looks like ricotta cheese.
-Add the juice of 1 full lemon
-Add garlic powder, pepper, and basil to taste
-Set aside until you have finished making the sauce!

Sauce:
-Chop all bell peppers into small squares
-Sauté in Extra Virgin Olive Oil and fresh chopped garlic until browning slightly
-Dump peppers / garlic / olive oil mixture into a blender
-Put 1/2 cup chicken broth in the blender with pepper mixture
-Add 1 egg white to serve as a thickener
-Dump fresh basil leaves, dried oregano, parsley, garlic powder and ground pepper into the blender.
-From there, I put it in a sauce pan and let it simmer for a couple minutes.  I am always nervous about making sure eggs are totally cooked.

Directions:
-Heat oven to 350
-Place a few spoonfuls of sauce on the bottom of the pan you are cooking in, place a layer of noodles, a layer of sauce, a layer of tofu.
-Repeat those steps until all of your ingredients are gone!
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-If you feel like you won’t have enough sauce(I did run into this problem) add some extra vegetable broth to the pan so the noodles stay moist
-Bake your lasagna covered for the first 30-35 minutes (depending on what your noodles say is their cook time, check your box! Also, check to see if they need to be pre soaked or not.  Mine did not)
-For the last 10 minutes make uncovered so the top gets a little crunchy
-Pull out of the oven and let sit for another 10 minutes

That is it! I had guests over for dinner, so I sprinkled half of it with cheese while it was in the oven for the last 10 minutes.
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This recipe is super easy AND I had enough for left overs. Fun fact, it was just as delicious for dinner 2 days later 🙂

Happily & Healthily Yours,

Sara