faux foodie

Stacked Vegetable Lasagna
April 13, 2011, 2:46 am
Filed under: Company, favorites, Health, main course

Adapted from Tosca Reno’s Eat Clean cookbook.
I follow directions loosely; using veggies I have on hand. This recipe exchanges cauliflower for the more traditional pasta noodle. We both loved this!


1 whole cauliflower trimmed and sliced through the diameter in thin slices
2 medium zucchini trimmed and sliced lengthwise in thin slices
4 large good quality high flavor tomatoes heirloom sliced into thick slices
1 medium purple onion sliced and separated into rings
3 Portobello mushrooms brushed clean and stems removed
3 cups sauce
1 1/2 cups low-fat mozzarella shredded
Sea salt to taste
Black pepper to taste

Preheat oven to 350 degrees.
Prepare lasagna dish by coating with light oil.
Arrange cauliflower on bottom of lasagna dish.
Layer half of each of the veggies. Add 1 layer of sauce. Then add 1 layer of cheese.
Repeat layers. Bake about an hour, covering the top cheese with foil so as not to burn.

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