I really enjoy a hearty lasagna. Since we've gone heart healthy, I really miss my easy Spinach Lasagna. So now, when ever I make a lasagna, I make sure to just chock it full of veggies and replace the common ricotta with a very soft tofu. I figured I'd share the basic recipe with you all. I don't really go by a recipe, but I'll give you what I do.
- 1 - 2 T white wine or a really dry sherry (I use this instead of OO sometimes to add extra flavor)
- 1 large onion - chopped
- 2 cloves garlic - minced
- 4 cups sliced zucchini and squash
- 1 pack froen spianch or 1 can spinach - drained
- 1 box soft tofu (not the firm or extra firm kind) drained
- 1 T herbs de provence (or other spices to your liking)
- 1 large can your favorite pasta sauce
- whole wheat lasagna noodles
- a wee bit of cheese for the top
- some nutritional yeast (2-3 T) if you have it on hand for the top
-- In a bowl, combine the tofu, spinach, sauteed vegetables, and spices and stir until "creamy". This is your cheesy mixture. :D
-- In a 9x13 baking dish, put just a little sauce. Now layer: noodles with a little sauce on top, and then half the "cheesy mixture" with a little more sauce. Now, do it again. End with the noodles, sauce, and then sprinkle as much cheese and nutritional yeast as you'd like on the top.
--Spray some tin foil with Pam, and cover the lasagna, Pam-side down, and bake for an hour at 350.
I always serve lasagna with yummy bread and a big hearty salad. ENJOY!