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

Tofu Stir Fry

Hi! I am Sara, Kristin’s sister.  I have just recently become a vegetarian, so all of my meals and snacks are going to be meat free but just as delicious!!

Here is my very first recipe for you!

tofu stir fry with quinoa shells

tofu stir fry with quinoa shells

Stir Fry:
– 1 yellow pepper
– 5 mushrooms
– half bunch of asparagus (about 20 stalks)
– half a head of broccoli
– fresh garlic
– 1 tablespoon olive oil
– Hoisin sauce to taste
Tofu:
– 1 block extra firm tofu
– fresh garlic
– paprika

Quinoa Pasta or rice!
– I used about 4 ounces of shells

Directions!

– Take tofu out of package, cut in half, and set between paper towels to get rid of some extra moisture.
– Heat a wok ( a deep frying pan is fine too!)
– Put a tablespoon of olive oil in the pan and let it hear up.
– Put garlic in and let it sauté a bit.
– Put veggies in and let them cook!
– Crumble the tofu into a bowl with your hands and then if you want smaller chunks use a fork to mix it up.
– Put whatever seasonings you want (I used garlic and paprika) and mix it up.
– Heat up a small pan and put the tofu into it to dry it out a little more.
– Once the veggies are cooked through and the tofu is warm add the hoisin sauce and the tofu.
– Place it on a low heat while you cook your rice ( I used some quinoa shells for mine!)
– Once it is all done, mix everything together and enjoy!

**This makes enough for two people with some leftovers!**

Happy & Healthily Yours,

Sara