I pulled this creation from thin air yesterday when I wanted a hot, hearty meal but I didn't want to do a lot of prep (i.e. chopping veggies for half an hour). I wasn't sure how it was going to taste, but it smelled amazing as it bubbled in the oven, and the entire family gobbled it down like it was chocolate lava from the Alps. It was so delicious! And, quite honestly, I couldn't tell the difference between my version and the "real deal," even though I can admit that it's been a long time since I've tasted the real deal. Anyway, this would be the perfect dish for a non-vegan dinner guest or an omni potluck.
Put this one together when you're really hungry, and want some comfort food, but don't want to work too hard for it.
9 lasagna noodles, prepared according to package directions then "shocked" with cold water
1 pound firm tofu, drained
1 jar of your favorite spaghetti sauce
16 ounces mushrooms, sliced
1 teaspoon olive oil (optional)
1/4 cup nutritional yeast
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
- First, you need to whip up the noodles. Easy enough. After you've drained them in the colander, just "shock" them by rinsing them off with some cold tap water until they're nice and cool. This will keep them from sticking together while you make your tofu ricotta.
- Preheat your oven to 400 degrees.
- Now, to make the tofu ricotta, you simply dump your drained tofu into a bowl and add the spices. Use a fork to smush the tofu and push in the spices. Just smush and stir until everything's combined. It only takes a minute or so. It should look like this -
- Now you'll just layer your ingredients in a casserole dish like so.
- little bit of sauce on the bottom
- 3 noodles
- little more sauce - paint it over the noodles with the back of a spoon
- a third of the ricotta
- a smattering of mushrooms
- 3 more noodles
- little more sauce
- another third of the ricotta
- more mushrooms
- last 3 noodles
- remaining sauce
- remaining ricotta
- remaining mushrooms
- Put it in the oven, uncovered, for 20 to 30 minutes, until mushrooms are cooked through and sauce is bubbling.
- Allow it to rest for about 15 minutes before cutting into it.