Meatless Flour-free Lasagna – by Dr. Christie Smirl

Most of my friends and family know that I do not like complicated or time consuming recipes. So you can guarantee that any recipe I post is simple, fast and to the point.  This recipe is for a meatless, flour free lasagna. Let’s get to it.


1 jar Organic Tomato Basil Pasta Sauce

1 package of Organic High Protein Super Firm Tofu

1 package of Organic Feta Cheese

3 zucchinis



  1. Preheat oven at 400 F.
  2. Slice the zucchinis, tofu and feta into thin slices.


3. Stack the zucchini, tofu and feta slices in a big baking dish.

4. Pour sauce over stacked slices.


5. Bake in oven covered 20 minutes.


Makes 3 servings

Nutritional information per serving

Protein 41 grams

Carbohydrates 11 grams

Sugar 6 grams

Fiber 2 grams

Fat 25 grams

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Dr. Christie Smirl has over 25 years of medical experience. She completed a Doctorate of Ayurvedic Medicine from American University of Complimentary Medicine plus a Master of Science degree and Nurse Practitioner from Loma Linda University. Dr. Christie is also an E-RYT 500 Yoga Teacher Trainer, YACEP, Reiki Master/Teacher, Tantric Energy Healer and Musician.

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