Lasagna

I have just emerged from a bout of food poisoning. According to my research, I had a mild case. Apparently, some cases of food poisoning can last for a few days. My experience lasted for 30 hours or so, from the beginning to feel ill to the return of my appetite and a cessation of cramps. The most intense period lasted for about 5 hours with almost constant pain and … well you know. The last meal I ate before succumbing to this illness was a delicious vegetarian lasagna, salad and gluten-free apple crumble. Although I am certain that this food did not carry the bacteria or virus that made me sick, I am afraid that the lasagna is going to die a death by association, that is, I’m afraid that I won’t want to eat it again because I associate it with this attack of food poisoning. In an attempt to exorcise this lasagna-food poisoning association demon, I will share the lasagna recipe with you here on my blog. It really is quite yummy and very healthy!

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Vegetable Lasagna

(adapted from  E2 Diet by Rip Esselstyn)

2 medium or 1 large yam, cooked and mashed

lasagna noodles *

1 onion, chopped

4 cloves garlic, finely chopped or minced

10 to 12 mushrooms, coarsely chopped

1 head broccoli, coarsely chopped

2 carrots, chopped

2 red bell peppers, chopped

1/2 tsp cayenne pepper

1 tsp oregano

1 tsp basil

1 block Silken tofu

2 jars of your favourite pasta sauce or your favourite homemade

500 grams frozen spinach, thawed and drained

3 Roma tomatoes, sliced

several leaves fresh basil, coarsely chopped

1 cup cashews, ground

Cook and mash the yams and set aside. Cook the lasagna noodles in a big pot of boiling water – do not cook all the way as they can finish cooking in the lasagna in the oven. Saute the onions in a bit of water, then add the garlic. Add a tbsp of water to prevent sticking. Add the mushrooms and cook until the mushrooms release their liquid. Remove from the pan. Cook the broccoli, carrots and peppers in the mushroom liquid. Season with the cayenne, oregano and basil. Remove from pan and add to the onion and mushrooms. Crumble the tofu into the vegetables and stir everything together. Set aside. To assemble, lay down a thin layer of pasta sauce along the bottom of a 9 x 13 casserole dish. Put down a layer of lasagna noodles then cover the noodles with some more sauce. Spread the veg-tofu mixture over the sauce, then add another layer of noodles and some more sauce. The next layer is the spinach followed by the mashed yams. Some more sauce, a final layer of noodles and a final layer of sauce. Arrange the tomato slices on the top. Sprinkle on the fresh basil. Cover with foil and bake at 400 degrees for 45 minutes. Uncover, sprinkle on the ground cashews and bake for another 15 minutes. Remove lasagna from the oven and let sit for 15 minutes before slicing and serving.

* I used brown rice noodles in this lasagna because I needed to make it gluten free. These noodles worked really well. Other times I have used whole wheat lasagna noodles as well as organic white flour lasagna noodles. The recipe needs about 10 noodles.

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