Roasted Veggie Lasagna
Barley and Bolete Mushroom Soup
We haven't made this in a while -- there's always a 3/4 full box of lasagna noodles in the back of the pantry, so we decide to make some individual roasted lasagna... here's the blow-by-blow description with pictures...
layer 1: tomato sauce base, cooked lasagna noodle, tofu ricotta (tofu, soy sour cream, nooch, salt, pepper, parsley), smoked/grilled eggplant and zucchini.
layer 2: cooked lasagna noodle, tofu ricotta, wilted dinosaur kale (kale, garlic, tamari), roasted red bell pepper.
layer 3: topped with a last layer of lasagna noodle pasta, tomato sauce and pine nuts.
bake for 20-25 minutes at 400F.