Oh la la Lasagna
The Impossible Lasagna that I blogged earlier this year is tasty, but Impossible beef has a heavy taste like real beef does. We wanted to try a lighter, no-fake-meat lasagna, and I found the perfect recipe in my Chloe's Kitchen cookbook. Looks like Happy Healthy did the same -- and used whole wheat (Dellalo) lasagna noodles at Whole Foods, which I want to track down for next time. Here's my slightly-adapted version of Chloe's great recipe. It's super easy and delish! Ingredients Garden Ricotta: 1 medium onion, chopped 3 cloves garlic, chopped 14-ounce firm tofu 2 T of lemon juice 1/2 tsp of salt 1 1/2 tsp freshly ground black pepper 3 C of fresh basil 1 T white miso (optional; I don't always have it) Sauce: 10 oz mushrooms, sliced 40 oz marinara 1/4 tsp red pepper flakes 1/4 C non-dairy milk 1 T of brown sugar or maple syrup 5 oz spinach 9 oz box no-boil lasagna noodles (prefer whole wheat, but Trader Joes semolina are convenient) Instructions Preheat oven to 375