Fresh tomato sauce:
The noodles are brown rice noodles by Pasta Joy, thus avoiding processed white flour. I think they are better then regular noodles.
For the filling, instead of ricotta or tofu-ricotta (which is pretty good), I used the cauliflower/ spinach mash:
Layer like any lasagna, cover, and bake until the noodles are cooked.
How did it come out? Well it tastes pretty good. The texture of the filling is comparable to reg lasagna. The sauce is fine, lots of fresh basil. The noodles soaked up most of the sauce while cooking; I like their texture, but is different from the regular limp white noodle texture. I like it just fine for me, but if I was serving it to some other brave soul, I might go ahead and precook the noodles, and shorten the baking time.
5 comments:
hmm...it sounds good, but I don't know if I would even call it lasagna...snort of needs a name like "Snobby Joes" which tells you what it's trying to imitate, but really has little to do with actual "Sloppy Joes". Maybe it should be called Layered Veggie Bake--okay, I guess that doesn't sound as good as Lasagna 2.0.
Your probably right, but 'lasagna' simplifies things. I could name it something awful like 'anti-cancer lasagna', but then even I wouldn't eat it.
But it really is good. :)
Where did you find Pasta Joy rice noodles? The Roma tomatoes, onion and basil look chopped like salsa or diced, did you blend-tec it to make it sauce? or did you leave it chunky? I think I'm going to try this recipe after I can find all ingredients.
Okay, here goes...
The pasta I found at Richard's Whole foods. I have also seen it at Publix, but they do not carry the lasagna form.It is sold for people who are allergic to wheat, so it should not be that hard to find. You could always sub whole wheat noodles, I guess.
I did blend the sauce after it was cooked, but I used a cheap little immersion blender. (Messy, but easy, cause you do it right in the pot.) If you use your blendtec, make sure to cool the sauce before you blend it.
Or you could make your life simple and just use a jarred sauce. Its just that the only salt-free sauce I have found is too sweet and has corn syrup in it. So, it is cheaper and better to make my own.
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