The Return of "Me" and a Twist on Lasagna

My most recent rotation left me with a lot of free time. Desperately needed free time. I had literally been praying for weeks, “I just need time to relax and recover!” Yet, when I got my free time (finally), I had no idea what to do with it! I realized I have been so busy for the past year that I had forgotten how to “waste time” or just sit and be. I lost track of what my hobbies were, what I would do for fun or to relax. I ended up sleeping a lot, working out a little, and watching TV more than I care to admit. However, after 3 weeks, I finally feel back to “me”. I am reading a book for fun again. I have caught up on the news. I know at least one recent event not related to health care. I have caught up with friends, with family, with blogs.

And I have created. This might possibly be one of the best recipes to come out of my kitchen to date. I made it twice before getting it right to share with you. It was inspired by two different lasagnas prepared by friends – one a twist on traditional lasagna with an Indian flare, and one made gluten-free with zucchini noodles. I decided to combine both ideas with my own vegetarian flare, and the results were DELICIOUS. Seriously. My roommate and two house guests would agree. Every bite sings softly with curry and a hint of spice, with the warmth and comfort of traditional lasagna. Better yet, it is incredibly healthy with zucchini for “noodles”, tempeh in place of ground beef, and a lot less cheese than you would normally expect.

The best part of this recipe is its adaptability. If you are a carnivore, you can easily use 8 oz. ground turkey or chicken in place of the tempeh. If you like your pasta, use noodles instead! Add more chili flakes if you really want that spicy factor. A note on the tempeh– a quick Google search informs me that there are gluten-free varieties. The kind I used had some barley grains and so technically wouldn’t be safe for the gluten intolerant. However, if you are both gluten-free and vegetarian, there are varieties that exist and are safe for you! If you haven’t explored tempeh before, I would also recommend adventuring to the store and trying it. The flavor is mild and the texture mimics ground meat well in this dish. Have fun with this recipe and enjoy letting your creativity flow in the kitchen!

Indian Spiced Zucchini Tempeh Lasagna

serves 4

1 tbsp olive oil

3 cloves garlic, minced

1/2 large white onion, minced

2 tsp curry powder

1 tsp garam masala

1/2 tsp corriander seeds

1/2 tsp black pepper

1/4 tsp salt

1/4 tsp red chili flakes

14 oz can diced tomatoes

1 tbsp tomato paste

8 oz package tempeh

2 medium zucchini

4 oz goat cheese

1/4 cup Greek yogurt

In a large pan, saute garlic and onions in olive oil until onions are very soft and begin to lightly brown, about 7 minutes or more. Stir the spices directly into the onions over low heat. Stir in the tomatoes and tomato paste and continue to cook over low heat. Meanwhile, in a small pan coated with cooking spray, crumble the tempeh. Cook for a few minutes over medium heat to slightly brown the crumbles. Stir the tempeh into the tomato sauce and reduce to lowest heat. Cook until the sauce is thick.

Meanwhile, slice the zucchini into long, thin “noodles” using a mandolin set on the intermediate thickness. In a separate bowl, combine goat cheese and yogurt until smooth. Spray an 8×8 baking dish with cooking spray. Begin with 2 layers of zucchini slices to create the bottom layer. Top with half of the tempeh mixture, and then another 2 layers of zucchini. (I criss-crossed my layers to create a better faux noodle). Spread the middle zucchini layer with half of the cheese mixture. Top with the remaining tempeh and another zucchini layer, and then coat the top with the remaining cheese mixture. Bake at 350F for 30-35 minutes, or until the inside is bubbling and the edges are lightly crisp. Cut into 4 squares and serve.

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