Monday, July 19, 2010

Tofu Veggie Lasagna, It's Yummier than it Sounds

My friend Yasmin gave me the idea to substitute soft tofu for some of the cheese in my veggie lasagna filling. I made up this recipe on the fly and it turned out really yummy. My neighbors came over for an impromptu dinner and they ate it up too--even the toddlers liked it, so you know it was a winner. Plus the fact that by the time I took the picture, there were only 3 small pieces left. Here's the recipe:

1 box no-boil lasagna noodles
2-24 oz. jars of pasta sauce (I used Prego)
1 small container ricotta (part skim)
1 container soft tofu
1 lg. bunch spinach, washed*
juice of a lemon
fresh basil and thyme to taste*
1-2 cups roasted/grilled veggies* (I used a combo of eggplant, peppers, garlic, okra and yellow squash)
3-4 cups shredded mozzarella (part skim)--reserve 1 cup for the top
1/2 c. parmesan cheese
salt & pepper to taste

Preheat oven to 350. To make lasagna filling, combine ricotta, tofu, spinach, lemon juice, basil, thyme and salt and pepper in a food processor. Process until combined and spinach is fully chopped and incorporated. Put appx 1 cup of pasta sauce in the bottom of a lasagna pan. Add 1/3 of the noodles from the box. Spread 1/3 cheese and spinach filling on top and some of the grilled veggies and mozzarella cheese. Add another layer of pasta sauce and repeat for two more layers. On the top, sprinkle remaining mozzarella cheese and parmesan. Bake covered with foil for 1 hour, remove foil and bake for 5 more minutes to allow top cheese to melt. Remove from the oven and allow to rest for 15 minutes before cutting. Enjoy!

*indicates that I used products from the week's farm share.

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