Eating a whole-foods plant-based diet so far has been easy. I eat a lot of salads and smoothies anyway, so I am just having to be more creative with dinner options. The hubs
promised agreed to do the 30 days with me, minus four days – a guy’s golf road trip next week. I guess I don’t blame him…
His thoughts on this meatless dish? Lasagna can taste good without cheese!
1/2 package, whole wheat lasagna (such as this)
1 jar pasta sauce (I love Muir Glen Organic)
1 can fire roasted tomatoes, drained (also Muir Glen Organic)
1/2 yellow onion, finely chopped
2 zucchinis, sliced thinly lengthwise
This recipe made a 9 x 9 inch lasagna. If you want a full-sized 9 x 13 inch pan, double it.
Boil the whole wheat lasagna pasta according to package directions.
Saute the sliced zucchinis until they are just heated through (4-5 minutes). Season with garlic salt. Do not over cook. Set aside. In the same pan, saute the onion for 2 minutes. Add the tomatoes until heated throughout.
Layer it all up! I started with the pasta, then added sauce, then zucchinis, then tomato onion mixture, pasta again, etc. Repeat until you have used all the ingredients.
Bake for 25 minutes in a 375 degree oven. Garnish with fresh basil.