Wednesday, October 04, 2006
Veg*n Lasagna even Garfield would love!
Oh, yumminess comfort food :)
1 chopped onion
3 cloves chopped garlic (we always use more)
1 cup chopped tomatoes
2 cups chopped fresh seasonal (local) vegetables
1 jar or can of tomato paste
1 jar of tomato sauce (homemade if you got it!)
1 - 2 cups TVP, depending on how thick you you like your sauce
2 boxes of organic whole wheat lasagna noodles (I used Hodgson Mill's)
2 containers of extra firm tofu, pressed and drained
1 - 2 handfuls of chopped fresh garden herbs (this time, I used basil, chives, cilantro, rosemary)
2 packages of shredded veggie cheese (mozzarella and/or cheddar)
Chop and saute onion and garlic in a bit of olive oil, until onions are translucent and soft. Add veggies and stir fry/steam until soft (about 10 minutes). Stir in tomato sauce, tomato paste and TVP. Lightly simmer, covered, about 10 to 30 minutes, adding water as needed.
Cook lasagna noodles according to package directions. I usually cook them about 3 or 4 minutes less than the box instructions so they they hold up better while baking.
Combine tofu with fresh herbs, one package of shredded cheese and salt and pepper to taste. I use my hands to smoosh everything together. I suppose you could use a food processor, but that'll just leave you with more dishes to wash :) Add salt and pepper to taste.
Place a layer of noodles in the bottom of a 13x9 baking dish, add one-third of the sauce, another layer of noodles, then half of the cheese mixture. Repeat. Finish with a layer of noodles and sauce on top.
Here, you can either refrigerate or freeze for future use (or for giving to the neighbors who just had a baby/surgery/breakdown), or bake it for immediate consumption :)
Cover and bake at 375 degrees for 25 minutes. Uncover, spread remaining package of shredded cheese on top of lasagna and bake until melted (5 to 10 minutes).