2016.04.06 Pasta; Whole Wheat w/Milled Flax Seed Lasagna, Chopped Vegetable Blend, Crushed Tomatoes, Mozzarella, Ricotta, Cream Cheese, Parmesan

2016.04.06 Pasta; Whole Wheat w/Milled Flax Seed Lasagna, Chopped Veggie Mix, Crushed Tomatoes, Mozzarella, Ricotta, Cream Cheese, Parmesan


Shopping Cart (Products are suggestions, substitute per need\want):

1   8 oz. package Hodgson Mill organic lasagna whole wheat pasta w/milled flax seed
1 16 oz. package Trader Joe's Healthy 8 chopped veggie mix
1   8 oz package Daiya mozzarella style shreds
1   8 oz. package Daiya plain cream style cheese
1   4 oz. package Kite Hill ricotta style cheese
1 28 oz. can Whole Foods 365 crushed tomatoes
(plus anything missing from the staples list)

Fridge/Pantry Staples:

Olive oil
Spray oil non-stick
Salt
Pepper
Aquafaba
Parmesan cheese
Italian seasoning

Measurement/Preparation:

Cook lasagna noodles per package instruction and set aside
Preheat oven to 350 degrees
Coat 13x9x2 inch baking dish with cooking spray
9 tbsp. aquafaba (approx. 3 eggs)
1 tbsp. olive oil
1 tsp. italian seasoning
1/2 tsp. salt
1/4 tsp pepper

Cooking:

Preheat the olive oil in a large saucepan over medium heat.
Add the chopped veggie mix to the sauce pan and saute until tender.
Add the tomatoes and spices to the saucepan and bring all to boil.
Reduce saucepan heat and simmer uncovered for 12-15 minutes.
To a mixing bowl combine the aquafaba and cheeses.
Stir the mix until nicely blended and smooth.
Spread 1 cup of the saucepan mix on to the bottom of the baking dish.
Layer the dish with evenly with single layer of noodles.
Top noodles with 1/2 of the cheese mix.
Top cheese mix with 1/3 of the sauce mix.
Add second single layer of noodles.
Top with rest of the cheese mix.
Top cheese mix with 1/3 if the sauce mix.
Add third single layer of noodles.
Top noodles with remaining sauce mix.
Cover dish and bake for 35 minutes.
Uncover dish and bake for 10-15 minutes more

Plating:

Serves up to 12

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