Saturday, March 31, 2012

Lasagna Herbivore Style

This is a first try. Matt says it is good. Next time plan to up the veggies.

1 16 oz package Nicole Taylor fresh lasagna noodles
16 oz spicy pasta sauce
16 oz canned diced tomatoes
1 red onion diced
3 cloves of garlic minced
1 lb of tofu, freeze, thaw, squeeze out the water and crumble
8 oz baby spinach
6 oz shiitake mushrooms chopped
2 tbsp olive oil
Oregano, thyme, sage, and marjoram to taste

Preheat oven to 400 degrees.

Boil spinach in water and then drain and chop.
Sauté onion in olive oil, add mushrooms and herbs and sauté till soft.
Mix garlic, salt, tofu, and spinach. Add mushroom mixture.

Mix tomatoes and sauce and heat.

Assemble lasagna in 13"x9"x2" glass dish. Start with half cup sauce on bottom. Add noodle and trim to length. Add half cup sauce and spread. Sprinkle half cup of veggies. Add noodle and repeat. Cover with foil and bake 1 hour 10 minutes. Remove foil and reduce oven to 350. Bake additional 20 minutes. Let sit 20 minutes and serve.

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