Whole grain, vegetarian lasagna!
Here’s what you’ll need:
6 brown rice lasagna noodles
1/2 cup chopped broccoli
1/2 cup chopped bell peppers
1/2 cup shredded carrots
2 tablespoons olive oil
1/4 cup whole wheat flour
1 1/2 cup unsweetened almond milk
3/4 cup soy cheese alternative
1/2 cup fat free feta cheese
1 cup low fat ricotta cheese
1/2 tsp garlic powder
1/2 tsp sea salt
1/2 tsp black pepper
Preheat oven to 375.
Start by boiling your lasagna noodles according to the package.
Sauté vegetables in olive oil and set aside.
Place flour into a pot and slowly add milk, bringing to a boil. Stir continuously for five minutes until thickened. Add 1/4 cup soy cheese and 1/4 cup feta cheese.
Add 1 cup ricotta cheese and stir well.
Add to the veggie mixture with salt, garlic powder and pepper.
Start with a layer of veggie mixture on the bottom, top with three noodles. Start layering veggie mixture, feta cheese and soy cheese, with noodles. On top, sprinkle with a layer of soy cheese and feta.
Bake at 375 for 35 minutes.
