Tortilla Lasagna
NO: gluten, dairy, eggs, soy, nuts
Ingredients:
3 brown-rice tortillas (by Food For Life)
Pasta sauce (we used our own homemade)
Half a package of organic frozen vegetables (5oz)
Olives
Tempeh
Organic Earth Balance (or your choice of butter or butter substitute)
Preparation:
Slice tempeh and boil for 15-20 minutes.
Lay one tortilla down in the bottom of an 8x8 pan.
Add to that layer some of the pasta sauce, olives, tempeh and 1 tablespoon of earth balance.
Place the second tortilla on top of that layer.
Add pasta sauce, vegetables, olives, tempeh and another 1 tablespoon of earth balance.
Lightly spread some earth balance onto the third tortilla and place it on top of the previous layer.
Bake at 350 degrees for 15 - 20 minutes, until the top tortilla begins to turn golden brown around the edges.
Be sure to not let it burn or get too crispy.
You can vary this recipe by leaving the tempeh out or replacing it with another protein source. And if you eat cheese, you can of course add that on too.
It is really good, and the middle tortilla is just like a lasagana noodle after it bakes. My husband made this, and I asked him if he was trying to "fatten me up" by adding all that earth balance :)
It will look like this, before you add the third tortilla to the top:
enjoy!
-heather
