GASP!!! Lasagna!!!???? But it can’t be!
Well, it BE friends. And it be good!
Lasagna is the first recipe I memorized as a child. Birthdays and get togethers always included a few family-sized lasagnas. The first job my parents allowed me to have in their kitchen was as the Greatest Grater of all Cheeses. The balls of mozzarella fit perfectly in my little hands. My arms would get tired after what seemed to be forever building my mountain of cheese. Concession was that I always got to sneak a few nibbles for myself – that was my pay for a job well done!
Lasagna is easy. It’s all about layers, patterns and making sure you have the right amount of moisture. When you break it down, it’s a simple formula that has endless possibilities and now it can work for almost any dietary restriction.
- 1/4 tsp herbamare
- 1/4 tsp black pepper
- 3 gloves of garlic, minced
- 1 minced onion
- 2 T olive oil
- 1 pkg of frozen chopped spinach, defrosted and drained
- 1 pkg firm tofu
- 1 pkg Daiya Mozzarella cheese alternative
- 3/4 c nutritional yeast
- 1 pkg brown rice lasagna noodles
- 1 can San Marzano tomatoes (crank it open and hit it with the immersion blender)
- Preheat oven to 350′
- Sautee your onions, garlic and mushrooms in your olive oil over med heat and season with salt and pepper. Put aside.
- In a medium-sized bowl, combine drained spinach, tofu, 1 1/2c mozzarella cheese substitute and 1/2 c nutritional yeast. Put aside.
- Lightly oil a 9×13 pan. Add 1/2c water to the bottom of your pan and 1/4 of your tomato sauce. Place one layer of noodles in pan, careful not to overlap.
- Spoon out your “cheese”/spinach mixture and spread over noodles evenly. Cover with 1/4 of your tomato sauce and another layer of noodles facing the opposite direction of the first layer.
- Add 1/2c water to your remaining tomato sauce.
- Spread your veggie mixture on top of your noodles and cover them with 1/2 the remaining sauce. Add your final layer of noodles in the same direction of your first layer.
- Top noodles with remaining sauce and 1/2 c daiya cheese and 1/4 c nutritional yeast.
- Cover pan and bake for 30 min. Remove cover and bake an additional 15 min. Remove from oven and let rest 10 min before serving.