Lasagna: Vegan Style
1/2 diced white onion 1 large can organic tomatoes
4 cloves garlic 1 package whole wheat lasagna pasta
2 TBSP fresh basil 1 cup shredded, firm goat cheese
1 carrot, diced (optional: 1/2 cup shredded parmesan cheese)
1 stalk celery, diced salt and pepper to taste
1 small zucchini, diced
1 small pepper, diced
1 can garbanzo beans (takes the place of ricotta cheese)
In a small skillet, slowly cook the onion with a few tablespoons of olive oil. Add the garbanzo beans and cook for 10 minutes, stirring frequently. Add the carrot and celery and cook for 5 more minutes. Add the pepper, zucchini, garlic and basil and cook 5 more minutes. Add the tomatoes and cook until the tomatoes become tender and begin to fall apart. Place the entire mixture in a food processor and mix thoroughly. The chick peas will make the mixture look "full". Add a little water if needed.
Cook the pasta as directed. When cooked through, layer in a 9x13 dish, placing the sauce over the noodles and then sprinkling with the cheese. On the final layer, end with the sauce and a large sprinkling of the cheese.
My kids went back for seconds with this dish! My husband even raved. Enjoy!
"I've learned by now to be quite content whatever my circumstances. I'm just as happy with little as with much, with much as with little. I've found the recipe for being happy whether full or hungry, hand full or hands empty. Whatever I have, wherever I am, I can make it through anything in the One who makes me who I am. "
Philippians 4:11-13, The Message
Laura Story's song, "Blessings"
Many of you have troubles beyond what you think you can bear. Remember that you have people who love you and you have a God who promises to be with you.
1/2 diced white onion 1 large can organic tomatoes
4 cloves garlic 1 package whole wheat lasagna pasta
2 TBSP fresh basil 1 cup shredded, firm goat cheese
1 carrot, diced (optional: 1/2 cup shredded parmesan cheese)
1 stalk celery, diced salt and pepper to taste
1 small zucchini, diced
1 small pepper, diced
1 can garbanzo beans (takes the place of ricotta cheese)
In a small skillet, slowly cook the onion with a few tablespoons of olive oil. Add the garbanzo beans and cook for 10 minutes, stirring frequently. Add the carrot and celery and cook for 5 more minutes. Add the pepper, zucchini, garlic and basil and cook 5 more minutes. Add the tomatoes and cook until the tomatoes become tender and begin to fall apart. Place the entire mixture in a food processor and mix thoroughly. The chick peas will make the mixture look "full". Add a little water if needed.
Cook the pasta as directed. When cooked through, layer in a 9x13 dish, placing the sauce over the noodles and then sprinkling with the cheese. On the final layer, end with the sauce and a large sprinkling of the cheese.
My kids went back for seconds with this dish! My husband even raved. Enjoy!
"I've learned by now to be quite content whatever my circumstances. I'm just as happy with little as with much, with much as with little. I've found the recipe for being happy whether full or hungry, hand full or hands empty. Whatever I have, wherever I am, I can make it through anything in the One who makes me who I am. "
Philippians 4:11-13, The Message
Laura Story's song, "Blessings"
Many of you have troubles beyond what you think you can bear. Remember that you have people who love you and you have a God who promises to be with you.
this looks like a winner!
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