Tuesday, May 10, 2011

Labbits Like: Tofu-Basil-Spinach Lasagna

Labbits love lasagna! Gooey, cheesy layers of wavy edged pasta and veggies mmmm mmm! This vegetarian recipe from The Kripalu Cookbook replaces the use of ground beef with tofu, and can be made entirely vegan by replacing the cheese with soy or rice cheese.

This is a smooth lasagna with a strong basil flavor. With the ricotta mixed in with mashed tofu, that bizarrely bland, oddly textured beige-ness associated with tofu doesn't exist in this delicious lasagna. Go ahead - fool your non-veg dinner guests. Print the recipe here.

Tofu-Basil-Spinach Lasagna

Ingredients:
1 lb soft tofu, rinsed, drained and mashed
2 cups finely chopped onions
3 Tbsp umeboshi vinegar (red wine vinegar and salt would be a good substitute)
1/2 tsp ground black pepper
1 Tbsp dried oregano
4 cups washed chopped fresh spinach
1 1/2 cups chopped fresh basil
1/2 cup EVOO
1 Tbsp chopped garlic
1/3 cup chopped walnuts (optional - we omitted because of a walnut allergy)
1 1/2 tsp salt
1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
1 1/2 cups Newman's Own Organic Tomato-Basil Sauce
9 pieces of lasagna noodles, cooked, drained and rinsed

Preparation:
In a large bowl, mix together the tofu, onions, vinegar, black pepper, oregano and spinach and set aside.

In a blender or food processor, blend together the basil, oil, garlic, walnuts (if using) and salt. Pipkin likes to add the ricotta at this point for two reasons: he likes the smoothness when it's blended and he really likes to use the food processor (his "Ferrari"). THE POWER! Anyway, after blending, add the basil mixture to the tofu mixture and stir together well. You are now ready to assemble the lasagna.

Three lasagna noodles will fit perfectly in a 9x12 baking dish.



Mmmm. Basil, spinach, ricotta and tofu!

Ready for the oven!
Preheat oven to 375 degrees Fahrenheit. In an oiled 9x12 inch baking pan, make alternating layers of the Tomato-Basil sauce, cooked pasta (it will take three lasagna noodles a layer) and the tofu-basil mixture, ending with the tomato sauce. Don't be shy about pouring on more sauce. You want lots of sauce to ensure the pasta is covered so it stays soft and moist while baking.

Top with the shredded mozzarella and bake for 35-45 minutes, or until the sauce is bubbly and the cheese is melted. Let stand for 5 minutes before serving.

Serves: 4-6 labbits

Fresh out of the oven!


Recipe adapted from The Kripalu Cookbook: Gourmet Vegetarian Recipes.

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