Who says lasagna can’t be healthy?  This dish is made from Grated raw (radish, purple cabbage, carrots, zucchini), minced red & yellow peppers, rainbow swiss chard, and sauteed portobello mushrooms. The ricotta was replaced with a blend of tofu, lemon, garlic, and oregano. Tastes exactly like ricotta, both in texture and flavor. Fennel seeds are added to provide a suttle sausage flavor.

FILLING 
½ cup grated carrots 
½ cup grated purple/red cabbage 
½ cup diced red pepper (½ pepper) 
½ cup diced yellow pepper (½ pepper) 
½ tsp fennel seeds 
5 grated radishes 
1 cup sliced swiss chard 
15 oz organic tomato sauce/puree 
2 minced or pressed garlic cloves 
1 tsp dried basil 
8-12 oz of sliced portobello mushrooms

The veggies in this recipe are just an example. Grating creates a very smooth texture.

Use your favorite veggies but try grating them. They cook faster and will still have a slight bite to them.  No mushy veggies here.

Slice your mushrooms then saute “dry” for about 3 minutes until they reduce in size by half.  Mushrooms are sponges.  Using oil has no benefit aside from infusing them with unneeded oil.

I use a bread pan. Typical size is 8 x 4 x 2 ½ in.

Preheat oven to 425 degrees.

In a medium-sized bowl combine the cooked mushrooms with all your veggies, spices and set aside.

RICOTTA RECIPE
1 block of “any” organic tofu 
2 tsp organic lemon juice 
½ tsp dried oregano 
½ tsp garlic powder

While your mushrooms are cooking, now is a good time to prepare your tofu ricotta.  Combine all the ingredients in a bowl and mash with a fork.  You can optionally put them in a food processor but I find that it’s not needed.  Blend and set aside. It will taste like the real deal.

In this photo, I used whole grain quick lasagna pasta. This can be replaced with thinly sliced layers of zucchini and/or eggplant.

BUILDING THE LAYERS
1. On the bottom of your pan coat with tomato sauce.  
2. Place your lasagna pasta or thinly sliced zucchini or eggplant to cover the bottom.  
3. Cover with 3 Tbsp of your tofu ricotta. 
4. Add a layer of raw veggies + mushrooms. 
5. For each new layer add tomato sauce and repeat the steps.

The top layer will be tomato sauce and the last of the ricotta.  I like to reserve a few Tbsp of mushrooms to add on top.

Cover and bake for 50 minutes if using pasta or 60 minutes if using raw thin slices of zucchini or eggplant.

Makes 4 servings.

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