Tuesday, September 3, 2013

Lasagna Bread Pizzas

This was yummy!  In an effort to add some fiber and also try to make it healthier overall, I substituted lentils for the ground beef/veggie meat crumbles.  Turned out great!  I served this with a salad of spring greens and a light olive oil dressing.  Perfect family approved summer dinner!

Shredded mozzarella cheese (or Diaya brand dairy-free mozzarella)
1 large Italian baguette, sliced in 4 pieces
2 Tbsp olive oil
1 cup dried green lentils
1 small onion, chopped
2 cloves garlic, minced
1 Tbsp tomato paste
2 cups crushed tomatoes
1/2 cup So Delicious Coconut Milk Creamer, Plain
1 Tbsp fresh thyme, finely chopped
1 tsp fresh oregano, chopped
2 Tbsp fresh parsley, chopped
2 cups ricotta cheese (or recipe for Tofu Ricotta)
1/2 cup Parmesan cheese (or dairy free choice)
1 egg yolk (omit if using Tofu Ricotta)
A few basil leaves, torn

Heat oven to 375.  Lightly toast bread on 2 baking sheets.

Cook lentils in 3/4 cup water allow to simmer until most of the water is absorbed.  When substituting lentis for ground beef, try to keep them tender but still a bit firm for a more "meaty" texture.  If lentils are too hard, you can add a bit more water toward the end of the cooking process as necessary. 

Heat a large skillet over medium high heat.  Add olive oil, onions, and garlic and cook until lightly browned.  Stir in tomato paste, crushed tomatoes, thyme and oregano.  Add lentils.  Simmer for 10-15 minutes.

In a small bowl, combine parsley, ricotta, Parmesan cheese, egg yolk.  Spread an even layer of ricotta over the 4 pieces of bread.  Top with sauce and then a layer of shredded cheese.  Bake pizzas until brown and bubbly on top, about 10-15 minutes.  Garnish with torn basil.  Serve with salad.

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