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!
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)
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)
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 until the mixture is almost smooth, but still has some texture. Add basil and pulse a few more times to mix it in, but leave chunks.
Make the sauce: Saute sliced mushrooms 5-7 minutes until soft with hot pepper flakes, if using. Add the jarred marinara, non-dairy milk, and brown sugar or maple syrup. The milk & sweetener moderate the acidity of the tomatoes. Add black pepper or salt to taste.
Assemble the lasagna:
- Spread a thin layer of sauce on the bottom of your pan.
- Arrange 4 lasagna noodles across the pan. Spread half of the Garden Ricotta over the noodles. Layer half of the spinach over the Garden Ricotta.
- Arrange 4 more noodles on top of the spinach layer. Spread another layer of sauce over the noodles, and then arrange 4 more noodles on top--and then top the noodles with another layer of sauce. Yep, that's the weird part. Noodles, sauce, noodles, sauce.
- Finally, spread the remaining Garden Ricotta on top of the sauce layer. Top the Ricotta with the remaining raw spinach. Now finish with final layer of 4 noodles--and top the noodles with the remaining sauce. I
Cover the lasagna pan with foil and bake at 375 degrees for about 45 minutes or until the noodles are cooked and the sauce is hot & bubbly. Remove from the oven & let it sit for about 10 minutes before serving.