Bob Greenes No Cheese Vegetable Lasagna Recipes

BOB GREENE'S NO-CHEESE VEGETABLE LASAGNA

Steps:

• Preheat oven to 375F
• Coat a 9-inch square or a 10x8" pan with cooking spray
• Combine the almonds, walnuts, onion, garlic, basil, nutmeg, salt, pepper and water in a food processor and process until smooth, about 1 minute
• Spread 1/2 cup of the marinara sauce on the bottom of the pan
• Cover with half of the uncooked noodles, spinach, tomatoes and nut mixture
• Repeat the layers again and transfer to oven
• Bake for 50 minutes, until lightly browned
• *For baked rotini, use 4 ounces fiber-enriched or high-fiber rotini, such as Barilla Plus or Barilla Whole Grain (four ounces is about 1 heaping cup dry)
• Cook pasta according to the package directions
• In a large bowl, combine all the ingredients except the marinara sauce
• Cover the bottom of the pan with 1/2 cup marinara sauce, top with the pasta mixture and finish with the remaining 1/2 cup marinara sauce
• Bake for 40 minutes, until lightly browned

VEGETABLE NO CHEESE LASAGNA

Steps:

• In a large skillet add all of your vegetables with 2 tsps extra virgin olive oil and sauté for approximately 5 minutes add salt, pepper, Italian seasonings and sauce. Cook for 10 minutes.
• Cook noodles to instructions on box.
• Arrange noodles in a 9x9-inch pan top with 1/3 of the veggie mixture repeat 2 more times. Garnish with 2 cups diced cooked chicken meat.
• Bake at 375°F for 60-75 minutes check for veggie doneness.