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. Here's my slightly-adapted version of Chloe's great recipe. It's super easy and delish! Ingredients 50 oz marinara (I like Rao's) 9 oz box no-boil lasagna noodles Veggies: 5 oz spinach 10 oz mushrooms, sliced zucchini, sliced (optional) 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) Instructions Preheat oven to 375 degrees. Make the ricotta: Saute onion 5-7 minutes until soft. Let cool. In a food processor, combine onions, garlic, drained tofu, lemon juice, salt, pepper, & miso paste if using. Pulse unti