Oh. Did I mention there are 2 heads of broccoli and 3 medium zucchini pureed in there?
Oh yeah. There are. Makes me smile even more. You can add carrots, but the color won't be as vibrant or green.
This lasagna is good for the big kids, too, though, so don't pass over it if you don't have the pitter-patter of little feet in your house. It's so easy to put together and it's delicious. It also freezes well, so if you need a quick lunch, here's your dish.
Also, this would be so fun to serve on St Patty's day!
Magic Green Lasagna
- 2 (16 oz) bags frozen broccoli florets, or 2 medium heads
- 3 medium zucchini, diced (4 cups)
- 1 block of tofu, drained
- 1 T onion powder
- 1/2 t garlic powder
- 1 T basil
- 1 T oregano
- cayenne pepper to taste
- 1 jar of your favorite pasta sauce (plus maybe a little more)
- oven ready lasagna noodles (or GF alternative)
-- Saute zucchini until soft. (You can saute the broccoli, too, if you're using fresh) Microwave broccoli until soft, too.
-- Chop tofu and put it in a large mixing bowl. Add the veggies and spices and, using an immersion blender - blend away!! (If you don't have an immersion blender, you can puree half the tofu with the broccoli in a food processor, and then the other half of the tofu with the zucchini and then mix them together in a mixing bowl. But if you don't have an immersion blender, you should really fix that problem.)
-- Now to layer: little bit of sauce on the bottom, noodles, little more sauce to cover them up, half the tofu mixture, almost a cup of sauce, noodles, little bit of sauce to cover them up, the rest of the tofu mixture, another almost-cup of sauce, noodles, and then the rest of the sauce, and maybe some more from another jar to make sure the noodles don't overbake.
-- Cover and bake at 350 for 45 minutes (remove foil for the last 15 minutes)