Healthy Eating: Juniper’s Vegetarian Lasagna
In healthy eating this week, Anya learns how to make a vegetarian lasagna from the head chef at Juniper, Brian Page.
Chef Brian explains that you can get your vegetables ready by cooking the moisture out of them before you assemble your dish.
Start to finish: 1:05 (20 minutes active)
1 cup asparagus
1 cup onions
1 cup cherry tomatoes
1 cup spinach blend
Tray of sliced eggplant
1 jar marinara sauce
1 cup tofu
Heat oven to 350 °F. Cover pan with foil. Bake for 30-45 minutes.
Put down the first of four layers of marinara sauce in a baking pan. Add kosher salt and pepper throughout the layers. Add a layer of eggplant. Add tomatoes. Add eggplant. Add another layer of sauce. Add onions. Add spinach blend. Add eggplant. Add another layer of sauce. Add tofu. Add the rest of the sauce.
Take out of the over and garnish with olive oil and basil and enjoy.
You can also substitute any vegetables you want and add or subtract vegetable as you please. You simply put the ingredients down in layers, mixing the marinara sauce in the vegetables.
Juniper can make this dish ahead of time, as the menu is rotating, yet features American fare on their standard menu.