Sunday, February 10, 2008

Roasted Veggie Lasagna, Barley and Bolete Mushroom Soup

Dinner 2/10

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.

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