Steve's Vegan Spinach & Garlic Lasagna
(All photos by Steve Thies)
Ingredients:
2 squares of Delvedere Instant Lasagna with Spinach
½ cup vegan cheeze
2-3 cups fresh spinach leaves chopped
2 cups fresh mushrooms chopped
1 medium diced onion
5 small garlic cloves diced (about ¼ cup)
2 roma tomatoes diced
1 small zucchini chopped
¼ cup quinoa
¼ cup brown rice
2 Tbs. Olive oil
1 Tbs. Soy or Teriyaki Sauce
1 Tbs. Balsamic vinaigrette dressing
1Tbs. Mezzetta Sun Ripened Dried Tomato Pesto
Pre-heat toaster oven to 300˚. On electric griddle
(or electric skillet) on medium heat add the 2 Tbs. of olive oil to sauté the
mushrooms, onion, garlic, zucchini, and tomatoes. Cook the rice and quinoa
according to package directions. After vegetables, rice and quinoa are cooked
mix them all in a large bowl along with the soy/teriyaki sauce, balsamic
vinaigrette dressing, and pesto.
Once veggie mix is ready, put a
thin layer (about ¼ inch) on the bottom of a 5” x 7” bread pan. Add a layer of
chopped spinach, vegan cheese and a layer of pasta. Repeat until pan is full,
ending with the top layer as cheese and spinach. Bake at 300˚ for 50 minutes, or until hot.
Makes 4-5 servings.
