Meagan Duhamel
Montreal, Canada

Welcome to my healthy living blog! You may know me as a 2-Time World Champion Figure Skater, Olympic Silver Medalist, and 6-time Canadian National Champion in pairs skating with my skating partner Eric Radford. But away from the ice, I am an animal loving vegan, a yogi, a holistic nutritionist and a wife. My passion for Figure Skating has been part of my life since I was 3 years old, but more recently I discovered a new passion: Healthy Living!

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Nutrition Recipes Wellness

New Year’s Lasagna

By on January 2, 2017

This lasagna doesn’t need to be made, or eaten on New Year’s, but it sure did make my New Years memorable! I haven’t eaten lasagna in years, but when I saw a version of this recipe on Pinterest, I knew I needed to adapt it to my liking and try it out.

The tofu ricotta is wonderfully creamy, with a mix of spinach and kale giving a boost of nutrients such as B-Vitamins, Calcium, Iron and fibre. I used Kamut noodles instead of white noodles, adding magnesium, zinc, fibre and protein to this lasagna.

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Ingredients

  • 1 pound (450 grams) of Kamut lasagna noodles
  • 2 bags (250-300 grams each) of organic spinach and kale
  • 1 package of organic firm tofu
  • 1 tablespoon of organic sugar
  • ¼ cup of almond milk
  • 1 teaspoon of garlic powder
  • Juice from ½ of a lemon
  • 2 tablespoons of nutritional yeast
  • 2 tablespoons of fresh basil
  • 6 cups of tomato or pasta sauce
  • 1 package of Yves “Ground Beef”
  • 1 bag of Daiya shredded cheese

Directions

Preheat the oven to 350 degrees. While it’s preheating, cook the lasagna noodles according to the package. Drain, rinse with cold water and set aside.

I used frozen organic spinach and kale, and I sat the bag in the sink to drain for about 2 hours before I started the lasagna. Drain all the water from the greens once it de-thaws and set it aside.

Put tofu, sugar, “milk”, garlic, nutritional yeast, lemon juice and basil into a blender and blend until smooth. This is for the “ricotta” and it will be thick but creamy. Put your mixture into a large bowl and mix in the spinach and kale.

Put your tomato or pasta sauce into another bowl, and mix in the “ground beef”. The “ground beef” will only add some texture, you can leave it out if you wish.

Now it’s time to start layering! Using a 9X13 inch baking dish, put a layer of your tomato/pasta sauce on the bottom, followed by a layer of noodles. Add half of your tofu ricotta/greens mixture on top of the noodles and if you want more “cheesiness”, sprinkle some Daiya Cheese shreds on top of the tofu mixture. Repeat this in the same order once again. Tomato/pasta sauce, noodles, the rest of the tofu ricotta/greens mixture, and Daiya cheese shreds. Prepare your top layer with noodles first, covered with the remaining tomato/pasta sauce and more cheese shreds if desired.

Bake for about 45 minutes, or until it starts to bubble, and you’ll have yourself a huge, amazingly delicious lasagna to eat alone (And you probably can eat the whole dish, it’s that good) or share with about 5-6 people. Enjoy!

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