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A | B | O | AB
A non | B non | O non | AB non

Blood Type Diet Recipe


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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)

  • Entree

  • 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 120C (250F).
  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 180C (350F).
  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.

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. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Asparagus 1 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 Juice 1 ,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.

    Please Note:

    There are several cookbooks based on the Blood Type Diet that are available in print:

    Cook Right
    For Your Type

    Cookbook Type A

    Cookbook Type AB

    Cookbook Type B

    Cookbook Type O

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

    Edit this recipe (password required):

  •     Written in Perl by Peter D'Adamo. Copyright 2007-2015 All rights reserved.

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