Golden Avocado Dressing Bulgur Bowl

Here's my version of a delicious and healthy grain bowl recipe from Cooking Light magazine.  Cooking Light gave credit to Adam Hickman for the original, and I left his sauce as originally published except...I doubled it!  It's the crowning glory of this bowl recipe.

Ingredients:

2 c. boiling water

1 c. uncooked bulgur

1 t. salt, divided

2 15-oz cans chickpeas, rinsed and drained

1.5 T. canola oil

2 cups finely chopped carrots (I use the bagged, pre-shredded carrots.)

½ c. sliced shallots or white parts of scallions

2 bunches lacinato kale, de-stemmed and chopped (I am sure other kale varieties would work fine, too.)

½ t. freshly ground black pepper

1 avocado, peeled and pitted

3 T. extra virgin olive oil

Juice of 1 lemon

2 T. tahini

2 cloves garlic, peeled

½ t. ground turmeric

½ c. flat leaf parsley, chopped (or more, to taste)

Method:

Mix the boiling water, bulgur, and ¼ t. salt in a medium bowl, and allow to stand until the bulgur is chewy, about 15-20 minutes.  When chewy consistency is reached, drain off any excess water.

In a large, deep-sided skillet with a lid, add the chickpeas and lightly dry them over medium-high heat, about 3-4 minutes.  Add the canola oil, carrots, and shallots (or scallions), and sauté about 5 minutes.  Add the kale, cover, and cook until the kale is slightly wilted and carrots are tender, about 3 minutes.  Uncover and remove from heat.  Stir in ½ t. salt and the black pepper.

Process the avocado, olive oil, lemon juice, tahini, garlic, turmeric, 2 T. water, and remaining ¼ t. salt in a blender or food processor until smooth.  Additional water can be added 1 T. at a time if needed to bring the avocado sauce to the desired consistency.

Stir the parsley into the kale mixture.  Divide the bulgur between 4 wide, shallow bowls.  Top with the veggie mixture and drizzle with the avocado dressing.  Serves 4.

Mediterranean Bulgur Bowl

I made this one up myself, but the sauce is based on a bowl sauce from Eating Well magazine.  It's super easy, so it's perfect for a weeknight, and besides boiling water, there's no heat involved, so it's perfect for summer!

Ingredients:

1 c. bulgur

2 c. boiling water

¾ t. salt, divided

¼ c. tahini

Juice of one lemon

1 clove garlic, peeled and minced (or ¼ t. garlic powder)

4 T. extra virgin olive oil

2 cans chickpeas, drained and rinsed

1 cucumber, diced

1 pint cherry or grape tomatoes, halved

½ c. fresh parsley, chopped

Method:
Mix the bulgur, boiling water, and ¼ t. salt in a medium bowl, and allow to stand until the bulgur is chewy, about 15-20 minutes.  When chewy consistency is reached, drain off any excess water.

Meanwhile, whisk together the remaining ½ t. salt, tahini, lemon juice, garlic (or garlic powder), and olive oil.  Add up to ¼ c. water, 1 T. at a time, to bring the sauce to the desired consistency.

Divide the bulgur between 4 wide, shallow bowls.  Top each bowl with ¼ of each:  chickpeas, cucumber, tomatoes, and parsley.  Drizzle each bowl with ¼ of the sauce.  Serve immediately.

Serves 4.

Moroccan Bean Salad Over Millet

This addictive salad is adapted from the Eating Well's original.  In addition to being delicious, it's quick and easy...win, win, win.

Ingredients:
2 t. + 3/4 c. extra-virgin olive oil, divided
1 c. millet
2 c. boiling water
2 small cloves garlic, peeled
1.5 t. salt, divided
6 T. lemon juice

3 T. ground cumin

1/4 + 1/8 t. ground cinnamon

2 15-oz. cans kidney beans, drained and rinsed

2 15-oz. cans chickpeas, drained and rinsed

1 c. shredded carrot (I buy bags of pre-shredded carrot.)

1.5 c. chopped fresh parsley

Method:

In a large saucepan, heat 1 t. olive oil.  Add the millet and toast until the grain becomes tan-colored.  Cautiously add the 2 c. boiling water (It will boil violently once it hits the saucepan.) and another 1 t. oil.  Stir, cover, reduce heat, and simmer for 25 - 30 minutes or until grains have desired texture or all water is absorbed.

While the millet is cooking, sprinkle the garlic with 3/4 t. salt, and mash with the side of a knife or with a fork to form a paste. Scrape the paste into a large bowl. Add the remaining 3/4 t. salt, remaining 3/4 c. olive oil, lemon juice, cumin, and cinnamon.  Whisk to combine.

Stir the kidney beans, chickpeas, carrot, and parsley into the lemon dressing. Serve at room temperature over the cooked millet.  Serves 4.

NOTE:  To make only the bean salad without the millet, make only 2/3 of the lemon dressing:  1/2 c. olive oil, 1 clove garlic, 1 t. salt, 1/4 c. lemon juice, 2 T. cumin, and 1/4 t. cinnamon.

Turkish Lentil Stew

This delicious recipe is from the book Sundays at Moosewood Restaurant.  The book highlights cuisine from various countries and cultures around the world and is so worth your attention! 

Ingredients:

1 c. dried French lentils

5 c. vegetable broth/stock

1 t. salt (or to taste)

1/4 c. olive oil

2 c. chopped onions

3 cloves garlic, peeled and minced

1/4 t. cayenne

2 bay leaves

1/2 c. bulghur

1/4 c. fresh parsley, chopped

1 15-oz. can petite diced tomatoes (or 2 c. chopped fresh tomatoes)

1/4 c. tomato paste

pinch dried rosemary

freshly-ground black pepper, to taste

2 c. stemmed, cleaned, and coarsely chopped fresh spinach

Method:

Rinse the lentils.  In a large saucepan, bring the lentils to a boil in the salted broth/stock.  Reduce the heat, cover, and simmer until tender (about 40 mins).

Meanwhile, heat the olive oil in a stock pot over medium heat.  Sauté the onions until transluscent. Add the garlic, cayenne, bay leaves, and bulghur.  Stir the mixture over the heat until the onions and bulghur are lightly browned.

Add the parsley and tomatoes to the stockpot with the onions and bulghur.  When the tomatoes begin to release their juices, stir in the tomato paste.

Pour the lentils and their stock into the pot with the tomatoes, and simmer for 15 minutes.  Add the rosemary and black pepper, to taste.  Remove the bay leaves.

Stir in the spinach to wilt, and serve warm.

Serves about 4 as a main dish.

Tofu Zoodle Salad

This is a slightly modified version of a super-healthy recipe I found on a fascinating and beautifully photographed blog called Scaling Back.  Check it out here.

NOTE:  This recipe requires a special tool called a spiralizer.

Ingredients:
1 lb. Chinese tofu  (Tofu has a more desirable texture if it has been frozen for 24 hours, then thawed.  Plan ahead.)
soy sauce (or shoyu or tamari), to taste  (If you need to avoid gluten, check ingredients.  Not all of these are gluten-free..)
2 T. canola oil
1 c. frozen mukimame (shelled edamame)
3 T. peanut butter
2 T. lime juice
2 t. sesame oil
2 cloves garlic, peeled and minced
2 t. garlic chili paste
2 medium zucchini
1/2 c. shredded carrot (I buy the kind that is already shredded.  So convenient!)
1/2 avocado, peeled and cubed
1/2 c. chopped fresh parsley
1/4 c. chopped cashews (roasted but not salted)
1 T. toasted sesame seeds

Method:
Squeeze as much water out of the tofu as possible.  Cut the tofu into 1/2-inch cubes.  In a large non-stick skillet, cook the tofu over medium-high heat until water is no longer sizzling out of the tofu.  Drizzle the tofu with soy sauce, to taste.  Drizzle tofu with the canola oil.  Toss the tofu to coat in oil, and cook until browned on one side.  Toss again, and cook until browned on another side.  Remove from heat.

Cook the mukimame according to package directions.

Whisk the peanut butter, lime juice, 1 T. water, sesame oil, minced garlic, and chili paste in a small bowl to create the dressing.  Add water judiciously, if needed to thin the dressing.

Using a spiralizer, spiralize the zucchini on the most narrow setting so that it is about the diameter of spaghetti noodles.  Toss the zucchini, carrot, avocado, and parsley together with the dressing to coat.  Toss in the tofu and mukimame.  Top with cashews and sesame seeds, and serve immediately.

Serves 3 as a main dish.

Farmer's Salad

This simple and delicious salad comes from Ursula Ferrigno's Truly Italian cookbook.  We served it over brown rice.

  

Ingredients:
2 10-oz. bags of frozen broccoli florets
4 T. extra-virgin olive oil
3 T. lemon juice
1/2 t. red pepper flakes
salt and freshly-ground pepper, to taste
2 cans pinto beans, drained and rinsed
handful fresh Italian parsley, chopped

Method:
In a medium stockpot fitted with a steamer basket, steam broccoli until tender-crisp.

Meanwhile, in a large bowl, mix the olive oil, lemon juice, red pepper flakes, salt, and pepper.  Add the steamed broccoli, pinto beans, and parsley, and toss to combine.

Serve warm, over a bed of grain such as brown rice if desired.

Serves 4.

Lemon-Pepper Tofu and Quinoa Salad

This dish was originally a non-vegetarian dish from The Food Network magazine, and it took me a couple of tries to work it into a satisfying vegetarian dish.  But it came together, and here we are!

Ingredients:
juice and zest of one organic lemon
1/4 c. extra-virgin olive oil, separated
salt and freshly ground pepper
1 clove garlic, minced
2 T. soy sauce or to taste
1/4 t. smoked paprika or to taste
1 lb. extra-firm tofu, chopped into 1/2-in. or 1-in. pieces (Tofu has a more pleasant texture if it is frozen first, then thawed before use.  Plan ahead.)
1.5 c. quinoa
1/2 small red onion, halved and very thinly sliced (I think scallions could easily be substituted here if you like the milder, greener flavor.)
1.5 lb. heirloom tomatoes, chopped
1 Cubanelle chile pepper or other Italian frying pepper, seeded and chopped (A green bell pepper will work, too.)
3 Persian cucumbers, chopped
2 T. vinegar of your choice (I used an orange-vanilla white balsamic vinegar.)
1.5 T. chopped fresh parsley

Method:
Mix the lemon juice, lemon zest, 1 T. olive oil, salt and freshly-ground pepper to taste (be very generous with the pepper), garlic, soy sauce, and smoked paprika in a wide, shallow container.  Toss the tofu with the mixture (the tofu will likely soak it up almost right away), and marinate until ready to use in later step.

On the day you plan to eat, rinse the quinoa. 

Heat 1/2 T. olive oil in a large skillet over medium-high heat.  Add the quinoa, and cook, stirring, until lightly toasted (about 4 minutes).  Add 4 c. water and 1/4 t. salt, and bring to a boil.  Reduce the heat to medium, and simmer until the water is absorbed and the quinoa is tender but not mushy, about 15 minutes.  Set skillet aside.

Soak the red onion slices in cold water for 10 minutes, then drain.

Meanwhile, toss the tomatoes, chile or bell pepper, cucumbers, vinegar, 1.5 T. olive oil, parsley, 1/4 t. salt, and freshly ground pepper to taste in a large bowl.  Add the onions, and toss to coat.

Heat the remaining 1 T. olive oil in a large non-stick skillet over medium-high heat.  Toss the tofu and lemon zest in the warm olive oil, and allow to cook until browned on one side.  Toss again, and allow to cook until browned on another side.

Fluff the quinoa with a fork, divide among 4 bowls, top with the tomato mixture, then the tofu.  Serves 4.

Hearty Irish Lager Stew

Here's an Irish recipe vegetarians can enjoy on St. Patrick's Day next week, courtesy of Vegetarian Times.  I made this for the holiday last year, and it was a hit!

Ingredients:

• 1 T. vegetable oil, divided
• 8 oz. button or shiitake mushrooms, halved
• 2 cloves garlic, minced (2 t.)
• 1 c. diced onion
• 3 small red potatoes, cut into 1-inch cubes (1 ½ cups)
• 3 medium carrots, peeled and sliced
• 2 small parsnips, peeled and sliced
• 1 ½ t. tomato paste
• 1 15-oz. can crushed tomatoes
• 1 ½ c. vegetable broth
• 2 sprigs fresh thyme, tied in bundle, plus 1 tsp. chopped fresh thyme, divided
• ½ cup lager beer
• 1 ½ T. all-purpose flour
• 1 cup shredded cabbage
• 2 Tbs. chopped parsley

Method:
1. Heat 1/2 T. oil in large pot over medium heat. Add mushrooms and garlic; sauté 8 minutes, or until mushrooms are browned. Remove from pan. Add remaining 1/2 T. oil to pot. Add onion, and cook 5 minutes or until translucent. Add potatoes, carrots, parsnips, and tomato paste. Cook 2 minutes. Add tomatoes, broth, and thyme sprigs; bring to a boil. Reduce heat to medium-low, cover, and simmer 40 minutes, stirring occasionally.

2. Add lager, flour, and mushrooms. Simmer 10 to 15 minutes, or until thickened, stirring often. Remove thyme sprigs, stir in cabbage, and simmer 4 to 5 minutes, or until cabbage softens. Stir in chopped thyme and parsley, and season with salt and pepper, if desired. 

Serves 6.

Beet Risotto with Greens

This exquisite dish is from Deborah Madison's cookbook Vegetarian Cooking for Everyone.  Her description of the "jewel-toned" dish intrigued me, and I'm kind of a sucker for beets anyway, so I had to try it.  Scott, on the other hand, is a hard sell on beets, but even he liked this unusual and lovely dish.  The color is brilliant!

Ingredients:

5.5 - 6.5 c. vegetable stock or bouillon

3 T. butter or a mixture of butter and olive oil (I always use vegan margarine in place of butter.)

1/2 c. finely diced onion

1.5 c. Arborio rice (It's important to use this type of rice, which gives risotto its creamy texture.)

1/2 c. dry white wine

2 T. chopped parsley

2 T. chopped basil or 1 T. dried basil

2 - 3 medium beets, peeled and grated, about 2 cups

2 - 3 c. greens (beet greens, chard, kale, spinach, or collards - stems removed, finely chopped)

salt and freshly ground pepper

grated zest and juice of 1 lemon

Method:

Have the stock simmering on the stove.  Heat the butter in a wide, deep pot, add the onion, and cook over medium heat for 3 minutes, stirring frequently.  Add the rice, stir to coat it well, and cook for 1 minute.  Add the wine and simmer until it's absorbed, then stir in half of the parsley and all of the basil, the grated beets, and the chard, kale, or collard greens (if using...if using beet greens or spinach, wait).  Add 2 c. stock, cover, and cook at a lively simmer until the stock is absorbed.  Begin adding the remaining stock in 1/2-cup increments, stirring constantly until each addition is absorbed before adding the next.  When there is 1 c. of stock left, add the beet greens or spinach, if using.  Taste for salt (I'm generous with this maligned seasoning.), season with pepper, then stir in the lemon zest and juice to taste.  Serve with the remaining parsley.

Lemony Orzo with Vegetables

Here's yet another Food Network magazine recipe for a quick, light weeknight dinner.  As you can tell, I've found lots of vegetarian inspiration from that magazine lately!

This recipe originally called for the addition of a can of tuna at the end, which Scott added to his portions only (and enjoyed), but it is perfectly tasty without it.

Ingredients:

2 T. extra-virgin olive oil

1 clove garlic, thinly sliced

4 scallions, thinly sliced

1 14-oz. can petite-diced tomatoes

1/4 t. dried oregano (or 1 t. fresh)

1.5 c. orzo (This is a rice-shaped pasta.)

salt and freshly-ground pepper

1 14-oz. can cannellini beans (or other white beans...I used Great Northern.)

1 small bell pepper, chopped (The recipe calls for sliced, which you'll see in the photo, but you end up cutting these to eat them anyway.)

juice of 1 lemon

2 T. chopped fresh parsley

Method: 

Heat the olive oil in a large skillet over medium high heat.  Add the garlic and half of the scallions.  Cook, stirring, 1 minute.  Add the tomatoes and oregano.  Cook, stirring, 3 minutes.  Stir in 2.5 c. water, the orzo, 1/2 t. salt, and pepper to taste.  Bring to a boil, then reduce heat to medium-low and stir in the beans.  Cover and simmer until  most of the liquid is absorbed and the orzo is tender, about 10 minutes.

Add the bell pepper and continue cooking, covered, until tender, about 3 minutes.  Stir in the lemon juice and parsley.  Season with salt and pepper.  Top with the remaining scallions.

Serves 4.

Vegetable Tagine

Here's another great recipe from Donna Klein's cookbook titled The Mediterranean Vegan Kitchen.  There's a lot of chopping, but that just means there are a lot of fresh vegetables in this dish which is ultimately a very good thing.  And it's colorful, which means it covers a lot of the nutrient spectrum.  Finally, it just tastes good, too!

Ingredients:

2 1/2 T. extra virgin olive oil, divided

1 large onion, chopped

2 cloves garlic, slivered

5 c. vegetable broth, divided

1 can chopped tomatoes, drained (I saved the juice from the can and used it as part of my vegetable broth.)

1 potato, peeled and cut into 1-inch chunks

salt and freshly ground black pepper, to taste

1 carrot, peeled and sliced into thin rounds

1 c. frozen green peas

6 oz. large green beans, trimmed and cut into 2-inch pieces

1 can chickpeas, rinsed and drained

1 bell pepper (any color will work, but yellow would look great since this color is otherwise missing from the dish), seeded and coarsely chopped

crushed red pepper flakes, to taste

2 c. instant couscous

3 T. chopped fresh parsley

juice from 1/2 of a juicy lemon

Method:

In a medium stockpot (not saucepan), heat 2 T. olive oil over medium heat.  Add the onion and sauté until softened and lightly golden, about 5 minutes.  Add the garlic, and sauté 1 - 2 minutes more.

Stir in 2 c. vegetable broth, tomatoes, potato, salt (I used about 3/4 t.), and pepper.  Turn heat up to high and bring to a boil.  Add the carrots and green beans and return to a boil.  Cover, reduce heat, and simmer for 10 minutes.

Add the frozen peas, chickpeas, bell pepper, and crushed red pepper flakes (if using).  Bring to a boil over medium-high heat.  Cover, reduce the heat, and simmer gently until all vegetables are tender (7 - 10 minutes).  Meanwhile, in a large saucepan, bring the remaining 3 c. vegetable broth to a boil.  stir in the couscous and remaining 1/2 T. olive oil.  Cover and remove from heat.  Let stand until all the broth is absorbed (about 7 minutes).  Uncover and fluff with a fork.  (Do a good job of the fluffing right away, because the longer the couscous sits unfluffed, the less fluffing you'll be able to do!)

Add the fresh parsley and lemon juice to the vegetables, stirring well to combine.  Season with additional salt and pepper as necessary.

Serve the vegetables over the hot couscous.  Makes 5 - 6 entrée servings.  I served mine with pita bread to keep with the Mediterranean theme.  Yum!

Lemony Greek Potatoes

Eeeeeee!  Last night I made a new recipe from The Food Network magazine, and it was so fantastic!  It's a great end-of-winter dish, and finally something new with potatoes.  Note that the vinaigrette that the potatoes are tossed in is so yummy I would be perfectly happy using it as dressing for a green salad.  Make it and see what you think!

Ingredients:

1/2 c. extra virgin olive oil

3 T. freshly-squeezed lemon juice

1 small shallot, quartered (use regular onion of the same size in a pinch)

1 clove garlic, peeled

2 sprigs fresh oregano, leaves only

1/4 c. fresh parsley leaves, plus 1 T. chopped fresh parsley for serving

salt and freshly-ground black pepper

3 lbs. large russet potatoes, cut lengthwise into wedges

Method:

Preheat the oven to 425 degress F.

Put the olive oil, lemon juice, shallot, garlic, oregano, and 1/4 c. fresh parsley into a food processor.  Add a rounded 1/2 t. salt and freshly-ground black pepper to taste.  Purée until mostly smooth.

Toss the potatoes with 1/2 c. of the prepared vinaigrette in a large bowl until wedges are coated.  Arrange potatoes in a single layer on a large rimmed baking sheet.  Reserve the remaining vinaigrette.

Roast the potatoes until tender and golden, turning occasionally, 45 - 60 minutes.

Transfer the potatoes to a platter and drizzle with the remaining vinaigrette.  Season with salt and garnish with the chopped parsley.

Serves 6.

Tofu Manicotti Florentine

Monday night I was in the mood for...something. I just didn't know what. Scott and I bounced some dinner ideas around, and when someone brought up stuffed manicotti, I knew that was it. I didn't feel like making anything complicated, but once my stomach thought about manicotti, I decided simple wasn't absolutely necessary. Honestly, though, this dish is not difficult. The most challenging part is getting the tofu-spinach mixture into the manicotti tubes!

8 oz. manicotti noodles (These are huge pasta tubes, if you're not familiar with them. I'm sure the giant shells would work just fine, too.)

1 lb. tofu (not the silken kind)

1 stick vegan butter, melted

1/2 c. plant-based milk

1.5 t. salt

2 T. fresh basil, minced (I used basil from a previous gardening season that I had food-processed and frozen.)

1 T. dried parsley

1 t. dried oregano

1/4 t. freshly ground black pepper

1/4 onion, coarsely chopped

1 clove garlic

12 oz. frozen chopped spinach, thawed

1 jar of your favorite pasta sauce

Prepare the manicotti noodles according to package directions. Once cooked, drain and rinse with cool water so that the noodles are not too hot to handle.

In the meantime, preheat the oven to 350 degrees F. Squeeze as much water as possible from the tofu. Put the tofu, margarine, plant milk, salt, basil, parsley, oregano, black pepper, onion, and garlic in a food processor and process until smooth. The mix should resemble the texture of ricotta cheese. Turn the mixture out into a medium-sized bowl.

Squeeze as much water as possible from the thawed chopped spinach. Use a spoon to thoroughly combine with the ricotta mixture.

Pour 1/2 of the jar of pasta sauce into a shallow baking dish that can hold the manicotti noodles in a single layer. Now stuff the manicotti with the tofu-spinach mixture. I held the noodle open and used a small spoon to stuff it in. Place the stuffed manicotti in a single layer on top of the pasta sauce in the baking dish. If a noodle splits open, fill it like a taco, fold it back over into a tube, and place it in the dish with the seam side down. Once all the manicotti are stuffed and arranged, pour the rest of the sauce over the top of the noodles.

Cover the baking dish with aluminum foil and bake 35 minutes at 350 degrees F. Uncover and bake 5 minutes more. Remove from oven and allow to set for 15 minutes before diving in.

Vegan Lasagna

I tried a LOT of vegan lasagnas to find a good one. Believe me - there are a lot out there, but they really don't take the place of a good lasagna. This is good. This one works. I got the original recipe online, and it was called, "Destiny's Vegan-licious Lasagna." This is my version of Destiny's lasagna.

Lasagna is nice, because you can make it ahead of time, put it in the fridge, then entertain effortlessly when the time is right.

Ingredients:
1 lb. tofu, roughly chopped (not the silken kind - Non-silken tofu has a better texture if it's frozen for 24 hours, then thawed.  Plan ahead.)
1/2 c. vegan margarine
1/2 c. plant-based milk
1 T. dried parsley
1 T. dried basil
1 1/2 t. salt
1 t. dried oregano
1/2 t. freshly ground black pepper
2 c. chopped fresh vegetables, your choice (Be creative here. Think of thinly sliced carrots, chopped onion, chopped garlic, chopped jalapenos, corn kernels, green or black olives, capers, green or colored bell peppers, artichoke hearts, hearts of palm, asparagus, pimentos, and on and on and on.)
2 T. olive oil
1 box lasagna noodles (Some boxes have more than others. You need more than a skimpy box.)
2 jars of your favorite prepared marinara sauce
1 10-oz. package frozen chopped spinach, thawed and drained
1 or 2 large ripe tomatoes, sliced (optional for the top of the lasagna)

Method:
1. Combine tofu, margarine (I usually melt it in the microwave first.), plant milk, parsley, basil, salt, oregano, and black pepper in a food processor until smooth. (You can do this in a blender, but you may need to do it in 2 batches.) Set aside.
2. Sauté the chopped fresh vegetables in the olive oil until they are soft with only a slight crunch to them. Set aside.
3. Cook the lasagna noodles according to package directions. (Slightly - SLIGHTLY! - undercooked is okay.)
4. Preheat the oven to 375 degrees. While it is heating, get a huge baking dish (I use a 9.5 x 13.5, and it is a tight fit with sauce bubbling over during cooking!), and layer like this: tomato sauce, 1/3 of the noodles, 1/2 of the tofu mixture, all the sautéed veggies, tomato sauce, 1/3 of the noodles, 1/2 of the tofu mixture, all of the spinach, tomato sauce, 1/3 of the noodles, tomato sauce. If you are using the sliced tomatoes, cover the top with them now.
5. Bake lasagna 1 hour. Let stand 20 minutes after removing from the oven to set up, then cut and serve hot. Don't worry - it won't get too cool to eat during that 20 minutes! Enjoy!