Want to lose weight and feel great? Then this recipe for a mouth watering whole foods lasagna will make your day. It’s quick, easy, and healthy!
1 – 9 x 13 inch deep pan
4 – Large Eggplants sliced and grilled with no oil until grill marks appear on surface.
2 – Large Eggplants Whole – placed in a pan in the oven at 350 degrees until fork tender. – will use this for the lasagna topping.
2 – Packages of ground soy meat
2 – Packages of Firm Tofu
1/2 – Avocado diced
3 – Cups of Chopped Swiss Chard
1 1/2 – 900 to 1000 gram – jar of low sodium, no sugar, and no oil Marinara Sauce.
8 – Cloves of Garlic – Minced
2 – Tablespoons of Chili Powder
1 – Large Red Bell Pepper Diced
1/2 – Cup of No Salt Italian Seasoning Herbs.
1 – Large Onion Diced and browned in a non-stick ceramic healthy skillet – No oil.
3 – Tablespoons of No Salt Garlic Powder
1 – Can of Black Olives Diced
1 – Tomato Sliced
1 – Zest of one lemon
Salt and Pepper to Taste.
Lay down one layer of grilled eggplant at the bottom of the pan and sprinkle on garlic powder.
Next in a bowel mix together the soy meat and 1/2 the minced garlic, 1/4 cup of the Italian Seasoning Herbs, browned onions, 1/2 the garlic powder, black olives, and the chili powder and a dash of salt and pepper and make a layer over the grilled eggplant.
Now add another layer of grilled eggplant and sprinkle on garlic powder. Next pour on 1/2 the Marinara Sauce and spread evenly over grilled eggplant. Now add a layer of Chopped Swiss Chard and the Red Bell Pepper and sprinkle with garlic powder.
Next mix together tofu and the avocado with your hands and add the other 1/2 of of the minced garlic, and the other 1/2 of the Italian Seasoning Herbs, and 1 tablespoon of garlic powder, and salt and pepper to a nice taste. (The tofu mixed with the avocado gives it a texture similar to ricotta cheese) and spread that mixture over the Swiss Chard.
Now add another layer of grilled eggplant. Pour the last of the Marinara Sauce in top of grilled eggplant and spread evenly.
Now cut up your oven roasted eggplant and lemon zest and put it in a blender and salt and pepper to taste – use salt sparingly. Blend until smooth and add enough water to make a think paste. Pour the eggplant mixture on top of the marinara sauce and spread evenly.
Place in a preheated 350 degree oven for 60 minutes, the sauce should start to bubble on the sides of the pan, that’s your clue that it is ready to take out of the oven. Leave longer if need be.
Let cool for 30 to 40 minutes so it sets up and it’s ready to serve. Serve with a slice of tomato on top for a beautiful touch. This lasagna will keep in the frig for a week and can be individually frozen for a wonderful lunch or dinner. In fact this lasagna is always best the next day… that way all the flavors come together.
Play with this recipe, make it yours, add what you like and create something fantastic!
Enjoy Great Health
Dr. Paul Haider – Master Herbalist, Counselor, and Spiritual Advisor for over 20 years, helping people to recover and feel healthy. You can also find Dr. Haider on FB under Dr. Paul Haider, Healing Herbs, Center for Creative Living Church, Meditation for the Soul, and Relax Into Success, Punjab teas www.paulhaider.com