Thursday, June 21, 2012

Tofu Lasagna Ooo La La

Hi Everyone,

It's been a long time since I've last posted and I apologize! My prayers were answered and I got the job that I had been hoping I would get. That's another story though...

Today I want to share with you all a simple and vegetarian lasagna that can be made on a weeknight...and not take you a whole bottle of wine to get through! The best part...this is a 30 minute meal :-)

First you're going to need a few basic ingredients:

1 box of lasagna noodles
6 fresh tomatoes
1 onion
a package of tofu (extra firm)
1 package of soy protein flakes
1 jar of spaghetti sauce
1 jar of Hunt's tomato sauce
3 limes
a few sprigs of rosemary and thyme
sea salt
black pepper
extra virgin olive oil
parmesan cheese

Start by boiling a big pot of water...

While you are waiting for your water to boil, start by crumbling up the block of extra firm tofu with your hands. Yes, your hands :-) This is meant to be fun! And besides, after a long day at work staring at a computer screen, cash register or blank faces this is interactive. When your tofu resembles the texture of ricotta or cottage cheese you're done. Squeeze up the 3 limes into the tofu...removing any seeds. Add some sea salt, black pepper, rosemary, thyme and olive oil.

This is how the tofu "ricotta" will look. YUM! Trust me...nobody will even know it isn't ricotta. Especially when it's been a long work week.

Now that your water is boiling on the stove...

...add the lasagna noodles to the boiling water. Don't break them and don't force them underwater. They will sink in...'s that for simplicity? Now at this point at a generous palmful of sea salt to the boiling will flavor the pasta beautifully.

Get a pan ready with some olive oil and add the diced tomatoes and soy protein flakes (if you buy them frozen you can add them as-is. If you have bought them dry just soak them for a few minutes in a little water). While simmering, add the garlic and 1 can of Hunt's tomato sauce...

i am Italian and can I not "HEART" garlic??

When the lasagna is still al dente, that is they still have some BITE to them, remove them from the stove top. Rinse with cold water and let sit while your soy protein is cooking. This makes them so much easier to handle when assembling in the pan.

All we're going to do is set down a layer of noodles first. Then a layer of tofu "ricotta". Then the soy protein "meat" and so and so on til we reach the top of the pan. Including layers of basil leaves and some sprigs of fresh rosemary. Leave about 1/2 an inch so you can add one the spaghetti sauce to smother the top. OH! and let's not forget the parmesan cheese! Sprinkle that generously over the top...MmmMmm...Set your oven for 450 degrees and it will bake for approximately 45 minutes.

Please let me know when you enjoy this dish!


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