Your guests will love this longer-to-assemble creation.
Components to layer:
• Lasagna noodles (whole wheat strongly preferred)
• Garbanzo filling
• Spinach leaves – 2 to 3 cups loosely packed
• Tomato lasagna sauce
Cook ½ lb. of lasagna noodles (preferably whole wheat) al dente and set aside (follow package directions)
Garbanzo filling :
• 2 15-oz. cans of garbanzo beans, drained and rinsed
• 2 tbsp. lemon juice
• ½ cup soymilk or rice milk
• ¼ tsp. ground black pepper
Blend all ingredients briefly in a food processor until garbanzo beans are mostly but not completely pureed.
Tomato lasagne sauce Feel free to use about 4 cups of your favorite tomato-based Italian sauce instead of this sauce if you prefer.
• ½ cup chopped green or red bell pepper
• ¾ cup chopped onion
• 1 cup sliced mushrooms
• 1/8 cup water
• 1 28-oz. can of your favorite tomato sauce or pureed tomatoes
• 1 8-oz can of tomato sauce
• 1 tbsp. balsamic vinegar
• ½ tsp. oregano
• ½ tsp. basil
• ¼ tsp. thyme
• ¼ tsp. crushed red pepper
• 2 large cloves of garlic, crushed or minced
Saute the bell pepper, onion, and mushrooms in the water over low heat for about 5 minutes, stirring occasionally. Add a bit more water if necessary to keep from sticking or burning. Add the rest of the ingredients, bring to a low boil, and simmer for about 20 minutes, stirring occasionally.
Assembling your healthy lasagna This is where the fun really starts! Use a casserole dish or baking pan about 9” by 12”. Put a thin layer of the tomato lasagna sauce on the bottom of your dish or pan, with a layer of lasagna noodles on top. Spread a thin layer of half the garbanzo bean filling over the noodles, and then layer on half the spinach leaves.
Spread about a third the remaining tomato lasagna sauce on top of the spinach. Repeat with the rest of the noodles, the rest of the garbanzo bean filling, the rest of the spinach, and the rest of the tomato lasagna sauce. Bake in a 350 degree oven for about 40 minutes. Let sit 10 minutes or longer before cutting and serving.
CREAMY PASTA WITH BRUSSEL SPROUTS AND MUSHROOMS
12 ounces pasta
4 cups sliced mushrooms
4 cups finely sliced brussel sprouts
1 tbsp minced garlic
2 tbsp sherry vinegar
2 cups milk
2 tbsp flour
½ tsp salt
½ tsp pepper
1 cup grated parmesan cheese
Boil pasta until tender, 8-10 minutes. Drain return to pot and set aside
Heat oil in a large skillet over medium heat, add mushrooms and brussel sprouts and cook 8-10 minutes.
Add vinegar scraping up any brown bits, bring to a boil and cook until almost evaporated, 10 seconds to about 1 minute
Wisk milk and flour in a bowl, add to the skillet with salt and pepper. Cook stirring until the sauce bubbles and thickens about 2 minutes. Stir in cheese
Add sauce to pasta and gently toss