Potato Lasagna
NO: gluten, eggs, dairy, nuts
2 medium sized tomatoes
2 yellow onions
2 cups frozen broccoli
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon thyme
1/2 teaspoon basil
Preparation:
Boil potatoes until done.
Blend potatoes with a hand mixer to make mashed potatoes.
Add salt to taste.
Add 1 tablespoon of earth balance (or your choice of butter or oil) and continue to blend the potatoes.
Saute onion and broccoli in olive oil and add to the mashed potatoes.
Add herbs. Taste and adjust to meet your taste buds!
Boil the lasagna noodles per the directions on the box.
In a glass dish, layer the noodles with mashed potatoes and diced tomato.
Spread earth balance or oil on top of the last layer of noodles.
Bake at 375 for 20-30 minutes.
You can also top with cheese and add olives.
This is really good variation on lasagna. It is dairy-free but still creamy and good!
-heather
