Blood Type Diet Recipe


Food Values   ♦   Explore Recipes

facebook share    Tweet This!




Vegetarian No Pasta Lasagna

Print this recipe

(9 votes)

Category:     Entree


General applicability:

Vegetarian No Pasta Lasagna
Green: recipe contains only neutral or a beneficials ingredients for that type.
Yellow: recipe contains an secondary avoid ingredient that may be substituted by a more permissable one.
Orange: contains an avoid in a primary ingredient.



Ingredient list:
  • 10 Italian tomatoes, halved and seeded
  • 2 cloves garlic, chopped
  • 2 teaspoons dried oregano
  • 1/4 cup olive oil
  • 1/2 cup finely chopped shallots
  • 1/2 cup firm tofu, drained and crumbled
  • 1 cup ricotta cheese
  • 1 head romaine lettuce
  • 1-1/2 cups artichoke hearts packe din oil, drained and chopped
  • 1/2 pounds asparagus, trimmed and blanched
  • 3 cups grated mozzarella
  • salt and pepper


How to make it:
  • With the rack in the middle position, preheat the oven to 120°C (250°F).
  • Line a baking pan with parchment paper.
  • In a bowl, combine the tomatoes, garlic, oregano and half of the oil. Season with salt and pepper.
  • Place the tomatoes in the pan, cut side down. Bake about 2 hours.
  • Allow to cool.
  • Pull off the skin by hand.
  • In a skillet over medium heat, soften the shallots in the remaining oil.
  • Add the tofu and continue cooking until golden, 3 to 4 minutes.
  • Add oil as needed. Allow to cool partially, then add half of the ricotta. Season with salt and pepper. Set aside.
  • In a bowl, combine the artichokes and remaining ricotta. Season with salt and pepper. Set aside.
  • In a pot of boiling salted water, blanch the lettuce leaves for 1 to 2 minutes. Immerse in a bowl of ice water. Drain and lay the leaves side by side on a clean tea towel. Set aside.
  • With the rack in the middle position, preheat the oven to 180°C (350°F).
  • Spread half of the tomatoes on the bottom of a 25 x 18-cm (10 x 7-inch) Pyrex baking dish.
  • Cover with a layer of lettuce leaves. Cover with the tofu and ricotta mixture.
  • Cover with another layer of lettuce leaves. Lay the asparagus on top and add 250 ml (1 cup) mozzarella. Cover with yet another layer of lettuce leaves and add the artichoke mixture. End with a layer of lettuce leaves and sprinkle with the remaining tomatoes and mozzarella.
  • Bake until the lasagna is heated through and the cheese on top is golden, about 45 minutes.
  • Let stand for 10 minutes before serving.
Rate this recipe
Click on a star to record your vote

Blood Type Diet Analysis:


Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution.

Ingredient
A
B
O
AB
A NS
B NS
O NS
AB NS
Ricotta Cheese
N
B
A
B
N
B
A
B
Soybean, Tofu
B
A
N
B
N
A
A
N
Asparagus
N
N
N
N
N
N
N
N
Tomato
A
A
N
N
N
N
N
B


Macronutrient Analysis:

This recipe may contain macronutrients with important effects on health

  • The recipe may contain ingredients high in lignans
  • The recipe may contain ingredients with phytates
  • The recipe may contain ingredients encourage health microbiome balance
  • The recipe may contain ingredients high in phytoestrogens