Not Your Average Joe’s Lasagna Revamped

Their Ingredients:                              
Lasagna Sheet 1 each
Basil Pesto 2 tbsp
Ricotta Cheese 3 oz
Crumbled Goat Cheese 1 oz
Sautéed Spinach 3 oz
Grilled Summer Squash 3 slices
Grilled Zucchini 3 slices
Cooked Asparagus 2 slices

Shredded Mozzarella ¼ cup

Grate Romano cheese 3 tbsp

Marina Sauce 2 fl oz

My Ingredients:
One sheet gluten free noodle
4 tbsp chopped fresh basil
2 tsp minced garlic
4 oz silken tofu
Sautéed Spinach 3 oz
Grilled Summer Squash 3 slices
Grilled Zucchini 3 slices
Cooked Asparagus 2 slices

1/4 cup vegan mozzarella

1/4 cup vegan parmesan

Marina Sauce 2 fl oz

Cooking Instructions:
1.  Spread pre-cooked pasta sheet the long way in front of you out on table.

2.  Spread pesto on bottom 3rd of sheet and pipe ricotta and goat cheese over pesto. (I mix the basil and garlic with the tofu and spread half of that instead — you’ll use the second half when you “repeat the process below.)

3.  Top with 1 1/2 each of squash and zucchini, 1 each asparagus and 1 1/2 oz of spinach. Fold over lasagna sheet and repeat process.

4.  Place lasagna on a plate and top with mozzarella and romano cheeses. (I use the vegan versions.) Place in microwave for 40 seconds.

5.  Place in an ovenproof dish and bake at 375 degrees for 6 minutes until heated through and golden brown. Remove from oven and drizzle with sauce around lasagna.