NO BAKE VEGGIE LASAGNA

I am always trying to look for ways to add a little change to everyday meals.   So, I came up with a recipe for a no bake veggie lasagna.   You can have this as a main dish or side dish but no matter how you serve it I know you will enjoy it too.   You can use any of your favorite veggies, but this is what I used.

Here is what you will need:

8 of your favorite tomatoes (4 sliced thin)
2 cloves of garlic peeled
1 lb. bag of frozen spinach thawed and well drained
2 zuchinnis sliced in thin rounds
2 yellow squash sliced in thin rounds
1/2 a package of firm tofu
salt and pepper, onion powder, garlic powder, paprika, dried basil
lemon juice and canola or olive oil

First step is to slice the veggies and then marinate  the zuchinni and squash in about 1/2 cup of lemon juice and 1 tsp. of salt for approximately 30 minutes or until softened.   Meanwhile, prepare a tomato sauce using a blender or food processor.   Puree 4 tomatoes, 1 clove of garlic, a generous sprinkle of salt, onion powder and paprika and about 1/2 tsp. of basil, set aside.

Using a food processor make spinach pesto by pureeing spinach, salt, onion and garlic powder, 1 tsp. of lemon juice and 1/4 to 1/2 cup of oil and set aside.

Now to make the "mockotta" cheese spread.   Using your food processor puree the tofu, 1 garlic clove, salt and pepper to taste and add water as needed if too thick, it should be the consistency of a thick milkshake.   Set aside.   Now you are ready to assemble the lasagna.

Start by layering the zuchinni and squash slightly overlapping in the bottom of pan.

Spread an even layer of the non-cheese and spinach pesto on top, and drizzle to tomatoe sauce on.

Follow with a layer of tomatoes and then the sauces and non-cheese, continue layering until you have used up all the veggies and sauces.   Cover, chill for at least 30 minutes and then serve.

Enjoy!

Jacqui Allen