My Plantcentric Journey

1 serving whole wheat lasagna noodles

1 serving organic non gmo tofu

1 T. minced garlic

1/2 fresh zucchini, cut into ribbons with a  vegetable peeler

1/4 fresh cooked squash, such as acorn

1 C. fresh spinach leaves, cut up

1/2 fresh tomato, sliced

1/4 tsp. poultry seasoning

black pepper to taste

1 cup no sugar added marinara pasta sauce (I used Ragu Light Tomato Basil)

Any other vegetables on hand

Boil noodles as directed.  Using a fork, mash up tofu and add garlic, poultry seasoning and black pepper.  Put a little sauce on the bottom of a loaf pan.  Top with noodles, tofu mixture, noodles, squash ribbons , squash , spinach leaves and tomato.  Add remaining noodles and sauce.

Bake 30-45 min until bubbly.

Makes 1 serving.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Tag Cloud

%d bloggers like this: