Ingredients:
- 1 box of lasagna noodles (no-boil, or regular if you have more time and less money)
- 1 or 2 big jar(s) (or a can is cheaper) of spaghetti sauce
- 1 package of extra firm tofu
- 2 T vegetable oil
- 1 large onion
- 3 cups of cooked vegetables, more or less (greens, eggplant, squash, mushrooms, etc.)
- 1 T oregano
- 1 T salt
- 1 t pepper
- garlic... one clove crushed, or teaspoon of jarred, or some granulated
Saute your onion with a little vegetable oil, add in your mushrooms, squash or eggplant type veggies (not the greens) and cook until softened. Season with salt and pepper.
Saute the greens and keep them for a separate layer.
Start with a layer of sauce on the bottom of a large baking dish. Place a layer of noodles. I used the no-boil ones here because they save time, but you can also use the regular kind. I haven't tried it, but Ina Garten says that you can bring a big pot of water to a boil and throw in the regular lasagna noodles. Turn off the heat and let them sit for 20 minutes and they will work great. Regular noodles are a lot cheaper, and taste better, so I am going to try that next time.
Next is your "ricotta" layer. This is where the tofu comes in. Crush it up with a fork and add the garlic, oregano, salt and pepper. It has the same texture as ricotta, but is full of good protein and no dairy. Make sure you taste it and make sure it has enough seasoning before you spread on your layer. Unseasoned tofu is BLAH!
Put another layer of noodles, and another layer of veggies, and some sauce, and another layer of noodles, and the rest of the sauce. Bake in the oven for like 30-40 minutes... 350°F, check it... you can tell when it is done. Let it cool a bit before trying to cut it up.
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