9 whole wheat noodles
1 small eggplant
1 large zucchini
1 red bell pepper
Mushrooms
1 can lentils, drained & rinsed
2 - 24 oz jars marinara sauce
Fresh spinach, chopped
Tofu, drained & pressed
Lemon juice
Salt
Basil
1-3 cloves garlic
Rough chop veggies and air fry until softened. Place in a food processor and pulse until coarsely chopped. Mix in a large bowl with 1 jar marinara. Add 1/2 of the 2nd jar of sauce, stir in lentils and set aside.
Boil noodles. Take remaining sauce and spread 1/4 of the jar on bottom of a 9x13 baking pan. Reserve last 1/4 of sauce.
Prepare tofu ricotta. Pulse all ingredients in food processor until chunky and mixed.
Layer noodles, tofu ricotta, spinach, veggie sauce. Repeat. Top with last 1/4 of marinara sauce.
Bake at 375 covered for 30 min. Uncover and baked another 5-10 min. Let rest 10 min before cutting.
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