This looks and tastes like your typical high-carb, low-protein cheese lasagna, that couldn't possibly be good for you, or filled with vegetables. I do want to shove more vegetables in it. But it does have a lot of protein (thank you, tofu) and provides you with that satisfied filled feeling rather than the empty carbed feeling traditional lasagna used to give me.I do love lasagna.
Anyway, this is the low-FODMAP, GF version of lasagna I've been making.
When I was in school and trying to live cheaply (although perhaps not succeeding) I tried all of the jarred pasta sauces available at the local grocery store, and discovered a clear favorite. It was the most expensive sauce, and so I fretted about spending the extra couple bucks. Also, I checked the ingredients. I think Olive Oil was the #1 ingredient, although it might've been #2 - it was just very clear that there was more olive oil in this brand than every other jar, and that's what made it better. Also, the calorie per penny equation worked out in it's favor, because of all that fat, so I could rationalize spending the extra money for it. The point is, if you want a good tomato sauce, start with more oil than you think you need.
Asafetida comes as a powder and is generally described as an onions and garlic type flavor. Unlike onions and garlic, it is low-FODMAP, so I've brought out this old jar I had and have been using it a lot, with good results.
Noodles & Cheese:
1 package No-bake brown rice lasagna noodles
1/2 lb mozzarella cheese, shredded, divided into 3.
Sauce:
1/2 cup olive oil
1/2 red pepper
1/2 green pepper
1 cup diced butternut squash
5 green olives
5 kalamata olives
1/4 cup green onions (green parts)
1/2 t asafetida
1 T (+) fennel seed
1 t oregano
1/2 t basil
1 can diced tomatoes
1 can tomato sauce
Filling:
2 10 oz package frozen spinach (water squeezed out?)
1 14 oz package tofu
2 eggs
1/3 of the mozzarella
Instructions -
Start the sauce first, cook everything but the tomatoes until the vegetables are cooked and then add the tomatoes and simmer.
Put the filling ingredients in the food processor.
To assemble, start with 1 cup of sauce, layer your noodles, filling, cheese, noodles, sauce, filling, noodles, sauce, cheese. (3 layers of noodles, 2 layers of filling, 2 layers of cheese, ending with noodles-sauce-cheese, so the cheese browns on top.)
Cover in foil, bake at 350 for 50 minutes, remove foil, bake 10 more minutes, let rest for 15 before you cut into it.
