Veggie LasagnaPosted: June 2, 2011
Here is my take on an italian favorite. A little lighter, a bit more protein, and a few more veggies. Substituting the crushed soft tofu for the traditional ricotta is an easy switch that yields a reduction in fat and a boost in protein that no one notice unless you tell them. Serve this up with my favorite caesar recipe and you have yourselves a hearty and healthy italian feast. Mangia!
1/2 Yellow Onion Chopped
2 Medium Portobello Caps Chopped
1 Carrot Chopped
2 Large Cloves of Garlic Chopped
2 Handfuls Baby Spinach Chopped
1/4 Cup Chopped Basil
1 12 oz Package Soft Tofu
1 Package No-Bake Whole Wheat Lasagna Noodles
1 Large Jar Tomato Sauce of Choice
3/4 Cups Shredded Parmesan
1 Cup Shredded mozzarella
1 Tsp Salt
1 Tbsl Pepper
Heat 1 Tbsl olive oil over medium high heat. Add onions and saute until soft about 4 minutes. Add garlic, mushrooms, carrot and salt and cook until mushrooms have released their liquid that the mixture is dry. Transfer to a medium bowl.
Add spinach, basil, tofu and pepper and mix thoroughly.
Grease a large glass backing dish with olive oil. Add 1/4 jar sauce to bottom, layer a sheet of pasta, then use hands to add tofu/veggie mixture. Sprinkle with 1/4 cup parm and mozz. More pasta, more sauce, more filling, more cheese. Finish with pasta, sauce and the rest of the cheese.
This can be done up to 1 day in advance, cover well and refrigerate. When you are ready to cook, pre-heat the oven to 400 degrees. Cook for 40 minutes. Remove cover and broil until cheese bubbles for a couple more minutes.