Vegetarian Lasagna (with tofu "ricotta")

I’m not a plan-ful cook by nature. Some weeks I buy everything for most of the week’s meals, but I probably wouldn’t have many new recipes to post if I didn’t allow myself to be creatively sidetracked by an ingredient demanding to be included in dinner. This time it was a bargain package of yellow squash picked up at the co-op grocery, and fresh spinach (also bargain-priced). We had a half-bag of those little colorful bell peppers that needed to be used too. I was thinking maybe Indian for the veggies, and had picked up some potatoes just in case, but my co-cook mentioned vegetable lasagna and then while back out shopping on an empty stomach I discovered grated cheese and mushrooms on sale. So lasagna went on the menu.

Inspiration credit goes to Pioneer Woman, who used yellow squash in her veggie lasagna, and a couple of vegan websites that describe how to substitute tofu for ricotta. Unlike the vegan cooks, I did add cheese and egg to the tofu. No one – not even my pickiest eater – could tell that it was not ricotta. Next time I’m going to try soft tofu, drain it better, and see if I can get the same tasty results without the extra cheese mixed into it.

just out of the oven

Weekend Vegetarian Lasagna

for the vegetable saute

4-5 medium yellow (summer) squash, chopped

Yellow/red bell pepper (about equivalent of one medium pepper), chopped

About half an 8-oz package of mushrooms, chopped small so that children won’t notice them

1 small onion,chopped

3 cloves garlic, minced

½ tsp oregano, dried

¼ tsp fresh oregano

½ tsp rosemary fresh

½ tsp dried marjoram

2 hands-ful of fresh spinach, chopped into small pieces

Saute everything until soft, roughly in the order listed here. Add the garlic about 3 minutes after the other vegetables, don’t add spinach until last 60 seconds of cooking.

tofu mix

Package of firm tofu

3 cloves garli, minced

1 tsp dried oregano

1/4 tsp dried rosemary

½ tsp dried marjoram

1 egg

¼ cup grated dry parmesan

¼ cup fresh parmesan/Italian cheese mix

Salt

Pepper

Drain tofu. Use a mixer / stand mixer to blend everything. Seasonings are approximate – I tasted as I went.

everything else

Package of barilla no-boil lasagna noodles

1 jar spaghetti sauce (32 oz.)

8 oz. package grated low-fat mozzarella

Preheat oven to 375. In a lasagna pan (8x13), put a thin layer of spaghetti sauce on the bottom.

-          Add a layer of noodles.

-          Press ½ of tofu mix on noodles.

layering . . .

-          Spoon on half of the vegetables.

-          Spoon on about 1/3 of remaining spaghetti sauce.

-          Sprinkle on about 1/4  of the mozzarella.

-          Repeat all layers.

-          Add top layer of noodles.

-          Add remaining sauce.

-          Add remaining mozzarella and some parmesan.

Cover with foil and cook about 50 minutes. Remove foil and allow cheese on top to get a little brown, about 5-10 more minutes.

Very enthusiastic reception from the young diners, with only a little quibbling over the mushrooms. Makes 2 generous meals for 4 people.

a little fresh oregano garnish

Udon Noodle Stirfry with Tofu

This weeknight dinner was inspired by a visit to Chinatown for dim sum, and the discovery of $.45 udon packages at the Asian market there. I had never cooked with udon before, but it easily found a spot on our list of yummy easy Asian meals. The kids really liked this. 

I used sake because we had it, but most of the Japanese noodle recipes I saw called for mirin, which is a rice wine condiment similar to sake. The sake added a flavor that is noticeably different from the usual marinade I use for stir fry.

Tamari or reduced-sodium soy sauce would be healthier substitutes for the soy sauce. 

 

Udon Noodle Stirfry with Tofu

19 oz. package firm tofu, drained and cut into cubes

2-3 cups broccoli, chopped

½ large or 1 small red bell pepper, sliced into short, thin strips

Several dried mushrooms (reconstitute in boiling water for several minutes, then chop)

1 onion, chopped

¾ cup fresh green beans, chopped

2 – 7 oz. udon noodle packages (I found it in the refrigerator section of the Asian market – vacuum-packed cooked)

Oil for frying (peanut would be ideal but not necessary)

Marinade for tofu

1/4 cup sake

2 tablespoons soy sauce

About ½ tsp. grated ginger root

1 tsp cornstarch

Sauce

1/4 cup sake 

2 tablespoons soy sauce

1 tablespoon grated ginger root

2 tsp sugar

2 cloves garlic, minced

If not using fresh udon, prepare dried udon according to package directions and put aside. Combine tofu marinade ingredients and pour over tofu. Allow to sit at least 5 min.

Heat wok or large skillet/frying pan over med/high or high heat. Add 1 – 2 tablespoons oil for cooking. When oil is hot, add tofu. Cook and turn, allowing the tofu to develop a golden crust. When done, remove tofu from pan and put aside (in warm area if possible).

Add more oil to the pan and add the vegetables. Longer-cooking vegetables (green beans) can go in first for more even cooking. Watch heat and continue to cook until vegetables are almost done. Lower heat to medium. Add the noodles and the sauce, stir and cook for about 30 seconds, then cover the pan and allow to keep cooking another 2-3 minutes. If mixture is looking dry, add a small amount of water or more sake/soy sauce (~2 to 1 ratio). Stir everything. Add the tofu back to the pan and stir gently to mix.

Serves 4 generously