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Tofu Vegetable Lasagna

I must start remembering to photograph my lasagna on night one, rather than on leftover night, so the sauce won't look so dried up. It still tasted great.

What should one do when presented with lasagna noodles in the pantry and a baby whose reflux gets worse if I eat too much dairy? Mix the cheese with tofu, obviously.

I had this idea and didn't know whether it would work, so I googled around and it seemed that it would. This was my combination of several different recipes, and it was perfect. This will be my go-to lasagna recipe from here on out. I love being able to get more protein into my non-meaty lasagna!


The Recipe (makes two lasagnas):
1 package no-bake lasagna noodles (Trader Joe's are the best I've tried)
2 32-oz jars tomato sauce (I like Classico Roasted Garlic)
2 packages extra firm tofu, mashed or food-processed to an even consistency
15 oz ricotta cheese
12 oz mozzarella cheese, sliced (or more if you're not limiting dairy)
1 zucchini, sliced thin
2 boxes frozen chopped spinach, thawed
8 oz mushrooms, sliced
tsp salt
  • Sautee mushrooms and zucchini in olive oil over medium heat until moisture has evaporated. Season with salt and pepper to taste.
  • Mix ricotta, tofu, spinach, and salt
  • Layer sauce, noodles, ricotta mixture, zucchini and mushroom mixture, and mozzarella in 9x12 lasagna pans.
  • Bake at 350 for 1 hour or until cheese bubbles. Cover with aluminum foil for the first 30 minutes, then finish baking uncovered.

The Verdict:
Overall grade: A+
Overall reason: Comfort food with protein and vegetables!
Time to prepare: 30 minutes, plus baking time
Husband quote: This is more of a noteworthy lack of quote. ANY time I ask Jess what he thinks the secret ingredient is in something I've made, he immediately says "tofu" even if it's completely implausible. This time, he spent a good 10 minutes guessing all sorts of things and didn't say "tofu" until I'd given him an absurd amount of hints. I guess it's well hidden.


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