This concoction was a looong time coming and FINALLY tonight I tackled it. I actually made the recipe up – I read enough of them online to have a general idea of what I wanted it to be, and improvised as I went along tonight. The result? Really, really, really good lasagna. This was probably one of Brian’s favorite, if not all TIME favorite thing to come out of my kitchen…..so that’s a pretty good sign. The recipe yielded a TON of lasagna….we both stuffed ourselves and only got about 40% through the whole lasagna. So – a lottt of leftovers.
Here we go.
What You Need:
9-12 whole wheat lasagna noodles
2 24 oz cans of pasta sauce
1 box of firm tofu, drained (I used the pre seasoned Tofu Steaks – garlic and pepper)
1 package of frozen chopped spinach, thawed and drained/pressed
vegetables of your choosing (I used 1 zucchini, 1 eggplant, 1 package of cremini mushrooms and 1 red bell pepper)
a BUNCH of seasonings. you can really go crazy with this stuff, but I went with: basil, rosemary, onion powder, garlic powder, salt, pepper, oregano
What You Do:
1st things first: roast the veggies. Chop up the veggies, toss them in olive oil, salt, peppers and garlic powder, and lay them out on a baking sheet. Put them in the oven at 350 for about 30 minutes.
While they roast, boil the water. While THAT is going down, prepare the tofu ricotta mixture. After pressing/draining your tofu, crumble it up and put it in a food processor. Now – for the seasoning of the tofu ricotta mixture, I didn’t use exact measurements. I just kept on adding different spices into the processor, blending, and tasting. If I had to guess, though: 2 tbps of olive oil, 2 tbsps of lemon juice, 1 tbsp of chopped rosemary, 1 tsp oregano, 1 tbsp of dried basil, salt and pepper to taste and a few tsps of nutritional yeast. AGAIN, add stuff, taste, add stuff, taste. You really can’t go wrong with this….If you’re not using pre seasoned tofu, though, be sure to add a few garlic cloves (2 would be fine) into the mixture.
Take the chopped spinach and put it into a big mixing bowl. Add the ricotta and mix everything together.
By now, the water should be boiling. Add the noodles and let them cook but don’t worry about them cooking all the way – al dente for this recipe is fine (the noodles will cook in the oven!)
Once the noodles are done, it’s time to prepare the lasagna. In a lasagna baking dish, add a layer of tomato sauce to the bottom of the pan. Lay down three noodles on the bottom. Layer the ricotta, then a layer of roasted veggies then a layer (be generous!) of the tomato sauce. Repeat (noodles, ricotta, veggies, sauce.) The final layer will be a third layer of noodles, the remainder of the sauce, and I topped it with a tbsp of nutritional yeast (optional! nooch is DEFINITELY an acquired taste.)
Wrap the lasagna tightly with tin foil, and pop in the oven at 375. After 30 minutes, remove the tin foil and let the lasagna cook uncovered for another 15 minutes. Remove from the oven and let cool for about 10 minutes before slicing.
The end! Sounds a lot more complicated than it actually was. It involved a lot of parts, but the thing about lasagna is you CANT mess it up. No matter what it’s going to taste good!