May 29, 2010

Whole Wheat Vegetable Lasagna with Tofu "Ricotta"

I am a slave to my cravings. I really am. And when I desperately crave something that I cannot generally find vegan-style at a restaurant or the grocery store, and I don't know how to make it, I have no choice but to experiment. Sometimes it works out and sometimes I'm left disappointed, with only my unsatisfied craving to keep me company.
Today I was craving Italian food. Chewy, ooey, gooey, cheesy, piping hot, carb-rich Italian food. As usual, I'm broke, so restaurants are out. Plus, not many Italian food joints cater to the veg crowd. We have a great vegan restaurant here in town, but they don't really have what I'm looking for with this particular craving anyway. And none of the vegan Italian offerings at the grocery store are up to snuff compared to their price. So, I went into the kitchen and started playing around. And, I'm happy to report that the result was delicious!
My methods may be weird, but try it for yourself. Here's the recipe...

1 pound extra-firm tofu, drained, squeezed and crumbled
4 garlic cloves, minced
3 Tbsp all-purpose Italian seasoning, or any blend of your favorite Italian herbs
1 can of diced tomatoes, drained
1/2 C nutritional yeast, plus more for garnish
1/4 C olive oil
1 medium white or yellow onion, diced
  •  Place all ingredients into a bowl and stir until everything is mixed and tofu is well-coated. Set aside.
9 whole wheat lasagna noodles
5 or 6 large mushrooms, thinly sliced
1 medium zucchini squash, thinly sliced
1 medium yellow squash, thinly sliced
1 jar of your favorite marinara sauce
1 can of regular tomato sauce (I used plain ol' Target store brand)
  • Cook lasagna noodles according to package directions.
  • Preheat oven to 350 degrees.
  • Layer ingredients in the following order (or mix it up if you want), from bottom to top, in a medium casserole dish
    • a quarter of the marinara sauce
    • 3 noodles
    • half of the tofu "ricotta"
    • a quarter of the marinara sauce
    • squash
    • 3 noodles
    • the rest of the tofu "ricotta"
    • the rest of the marinara sauce
    • zucchini
    • mushrooms
    • 3 noodles
    • all of the tomato sauce
    • Sprinkle extra nutritional yeast all over the top, or splurge and use veggie mozzarella!
  • Cover tightly with aluminum foil and bake for 1 hour, or until veggies are cooked and the whole thing is hot and bubbly. 
  • Allow to cool for 10 - 15 minutes before serving. 
  • While lasagna is cooling, heat the plain tomato sauce in a small sauce pan.
  • Enjoy!

1 comment:

Chere Michelle said...

Pete's Tofu makes an Italian Tofu that's perfect to crumble for "ricotta" as well. Of course your version is more original but say if you were ever in a rush...great blog, love it!