The other night I was in the mood for lasagna but didn't want to spend a lot of time making it. It needed to be quick, healthy and tasty so I used a bag of spinach from the freezer, a block of extra firm tofu, some brown rice lasagna noodles and a jar of spaghetti sauce with a few other items. It really was great and didn't wear me out so I could spend time working in the wood shop while it baked for 45 minutes or so. Life is great. Did I mention I have a wood shop?
Unfortunately I didn't take a photo of the lasagna and now it is all gone! Next time....
Recipe for a 9"x13" lasagna casserole:
1 box whole grain lasagna noodles, cooked according to package directions, drained but not rinsed
2 cups sliced button mushrooms
1 large portobello mushroom sliced into thin strips
3 cloves garlic, minced
1 25 ounce jar tomato sauce, whatever your favorite is (preferably organic and low fat)
1 bag frozen spinach, or about 3 cups slightly thawed until crumbly
1 block firm tofu, crumbled into bowl to resemble ricotta
1/3 cup nutritional yeast
1 teaspoon garlic powder
1/2 teaspoon dried mustard powder
1 tablespoon lemon juice
1 handful fresh parsley chopped (about 1/3 cup)
1 handful fresh basil chopped (about 1/4 cup)
1 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 cup non-dairy mozzarella cheese shreds
1 tablespoon vegan parmesan
Nutritional Yeast Mixture:
1 tablespoon nutritional yeast
1 tablespoon flaxseed meal
1 teaspoon chia seeds
1 teaspoon dry parsley flakes
1 tablespoon minced walnuts
While the water is boiling for the pasta, brown the mushrooms and garlic in a large skillet. Add the tomato sauce, black pepper and oregano and half the fresh herbs. Set aside.
Crumble the tofu into a large bowl and add the spinach, nutritional yeast, mustard, lemon juice and all but 1 tablespoon of the remaining fresh herbs.
Layer the casserole thusly: three large lasagna noodles on the bottom (spray the pan with a light coating of spray oil first), spoon half the red sauce mixture over the noodles and spread to cover, layer three more noodles, spoon half the white tofu mixture over, spread and then toss a few non-dairy cheese shreds over this. Continue by repeating noodles, red sauce, noodles white mixture. For the top, sprinkle on the vegan parmesan, remaining fresh herbs, the nutritional yeast mixture and the remaining non-dairy cheese shreds. Cover with foil and bake until bubbly, about 45 minutes to one hour at 350 degrees f.
Congratulations, you are now the hero in the house. Everyone should be bowing to you about now.
Makes 8-10 large block servings. How many servings can you eat?
Unfortunately I didn't take a photo of the lasagna and now it is all gone! Next time....
Recipe for a 9"x13" lasagna casserole:
1 box whole grain lasagna noodles, cooked according to package directions, drained but not rinsed
2 cups sliced button mushrooms
1 large portobello mushroom sliced into thin strips
3 cloves garlic, minced
1 25 ounce jar tomato sauce, whatever your favorite is (preferably organic and low fat)
1 bag frozen spinach, or about 3 cups slightly thawed until crumbly
1 block firm tofu, crumbled into bowl to resemble ricotta
1/3 cup nutritional yeast
1 teaspoon garlic powder
1/2 teaspoon dried mustard powder
1 tablespoon lemon juice
1 handful fresh parsley chopped (about 1/3 cup)
1 handful fresh basil chopped (about 1/4 cup)
1 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 cup non-dairy mozzarella cheese shreds
1 tablespoon vegan parmesan
Nutritional Yeast Mixture:
1 tablespoon nutritional yeast
1 tablespoon flaxseed meal
1 teaspoon chia seeds
1 teaspoon dry parsley flakes
1 tablespoon minced walnuts
While the water is boiling for the pasta, brown the mushrooms and garlic in a large skillet. Add the tomato sauce, black pepper and oregano and half the fresh herbs. Set aside.
Crumble the tofu into a large bowl and add the spinach, nutritional yeast, mustard, lemon juice and all but 1 tablespoon of the remaining fresh herbs.
Layer the casserole thusly: three large lasagna noodles on the bottom (spray the pan with a light coating of spray oil first), spoon half the red sauce mixture over the noodles and spread to cover, layer three more noodles, spoon half the white tofu mixture over, spread and then toss a few non-dairy cheese shreds over this. Continue by repeating noodles, red sauce, noodles white mixture. For the top, sprinkle on the vegan parmesan, remaining fresh herbs, the nutritional yeast mixture and the remaining non-dairy cheese shreds. Cover with foil and bake until bubbly, about 45 minutes to one hour at 350 degrees f.
Congratulations, you are now the hero in the house. Everyone should be bowing to you about now.
Makes 8-10 large block servings. How many servings can you eat?
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