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A New Twist On Vegetarian Lasagne


By Kuna Frittata (Visit website)



Two days ago I had a hankering for lasagne. Originally I was going to make lasagne with meat--but then was too lazy to do the prep work...aka cook the ground turkey!

So I thought OK, what do I have that I can put in it for the texture, and protein ? Then I remembered I had Tempeh, pre-crumbled in the freezer. HOORAY FOR LAZINESS!!

I also wanted to try adding a couple of new items that were (at least for me), daring--pumpkin and avocado! The idea was necessitated by needing to use up the avocado before it went off. I also have been trying to cram the most nutrition in everything I can--thus the pumpkin!

So what I ended up with was this:

* Whole wheat lasagne noodles
* Crushed tomatoes
* Crumbled tempeh
* Canned pumpkin (pure, not pumpkin pie filling)
* Cottage cheese
* Garlic powder
* Onion powder
* Oregano
* Basil
* Rosemary
* Fresh ground black peper
* Mozzarella
* Bit of asiago
* Fresh spinach
* Avocado
* Worcestershire sauce
* Sun-dried tomatoes

Instructions, in order of assembly:

Noodles.

Some of the crushed tomatoes, with the onion and garlic powder sprinkled on.

Crumbled tempeh.

Worcestershire sauce (for a bit of a "meaty" flavour).

Spinach.

Noodles.

Cottage cheese

Thinly sliced sun-dried tomatoes.

Pumpkin.

Avocado.

Noodles.

More crushed tomatoes, this time with the other herbs, and some pepper. Make sure not to add too much of the rosemary, as it's a potent flavour.

Mozzarella, a bit of asiago, and a couple of sun-dried tomatoes, to make it look pretty!

When it was cooking, I couldn't BELIEVE how good it smelled! I hoped and prayed that it would taste as good, and you know what? IT DID!!

And on the nutritional front, everything was good, clean, wholesome and healthy. I think next time I make it ('cause I for sure will!), I'll add some more veggies. I'd wanted to add onions, grated carrots, and peppers--but ran out of space in the pan! I think I need a deeper one...


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