Reprinted from The Blood Type Diet Website (www.dadamo.com)

Vegetarian No Pasta Lasagna
9 votes


Best Used By Blood Types:
  • Type A Non Secretor (0 beneficials)
  • Type AB (2 beneficials)
  • Type AB Non Secretor (2 beneficials)
  • Type B Non Secretor (1 beneficials)
  • Type O (0 beneficials)
  • Type O Non Secretor (0 beneficials)
Category:
  • Entree
Ingredients:
  • 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:
  1. With the rack in the middle position, preheat the oven to 120ªC (250ªF).
  2. Line a baking pan with parchment paper.
  3. In a bowl, combine the tomatoes, garlic, oregano and half of the oil. Season with salt and pepper.
  4. Place the tomatoes in the pan, cut side down. Bake about 2 hours.
  5. Allow to cool.
  6. Pull off the skin by hand.
  7. In a skillet over medium heat, soften the shallots in the remaining oil.
  8. Add the tofu and continue cooking until golden, 3 to 4 minutes.
  9. Add oil as needed. Allow to cool partially, then add half of the ricotta. Season with salt and pepper. Set aside.
  10. In a bowl, combine the artichokes and remaining ricotta. Season with salt and pepper. Set aside.
  11. 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.
  12. With the rack in the middle position, preheat the oven to 180ªC (350ªF).
  13. Spread half of the tomatoes on the bottom of a 25 x 18-cm (10 x 7-inch) Pyrex baking dish.
  14. Cover with a layer of lettuce leaves. Cover with the tofu and ricotta mixture.
  15. 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.
  16. Bake until the lasagna is heated through and the cheese on top is golden, about 45 minutes.
  17. Let stand for 10 minutes before serving.

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Asparagus1 N N N N N N N N
Ricotta Cheese  N N B B B B A A
Tofu (Soy Cake)2 ,3 ,4 B N B N A A N A
Tomato/Tomato Juice1 ,2 ,3 ,4 A N N B A N N N
[1] This recipe uses ingredients which may help limit bacterial overgrowth.
[2] This recipe uses ingredients rich in lignans.
[3] This recipe uses ingredients which may be genetically modified .
[4] This recipe uses ingredients which may be high in chitinase, an allergen.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Sep 30, 2007 at 06:44 PM By: Rodney