Saturday, December 18, 2010

Broccoli Spinach Lasagna

This is a good way to clean out the fridge. For us, we had spinach, broccoli, and icicle radishes. The two of us had left overs for lunch and quick dinners for 3 days. But, it was super delicious!! Pictures to come.

Vegan Lasagna
Serves 6-8 (or 2 for days :-P)

1/2 package lasagna noodles
1 package extra firm tofu (14-16 oz)
1/4 cup nutritional yeast
Spices to taste- about 1/2 tbsp of each: lemon garlic spice mix, salt, pepper, oregano, and thyme.
Spinach- about a quart of fresh or frozen spinach
4 small icicle radishes
1 head broccoli
2 large cloves garlic
1 red onion
2 regular cans tomato sauce or one large jar pasta sauce
1 package soy mozzarella cheese


Step 1: Cook lasagna noodles as per package instructions. While cooking, drain/press tofu. If using, blanch fresh spinach in left over pasta water.
Step 2: Using a fork or hands crumble tofu to ricotta texture. Add nutritional yeast and spices, mix well.  Mix in spinach. Set aside.
Step 3: Dice radishes and broccoli into small edible pieces. Mix together and set aside.
Step 4: Chop onion and mince garlic, Saute briefly in olive oil until onion is translucent.


In a 9x13 baking pan, layer accordingly:

Thin layer of tomato sauce (Sauce)
Noodles
Sauce
Broccoli/radish mix
Sauce
Noodles
Sauce
Onion/garlic mix
Tofu ricotta
Sauce
Noodles
Sauce
Top with soy mozzarella cheese



David had already dug in before we could get a great shot of the lasagna, but here is what the final product should look like (minus a slice):



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