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