Tuesday, April 27, 2010

Veggie Lasagna


1/2 lb crimini mushrooms diced
2 celery ribs diced
1 med yellow onion diced
4 cloves garlic chopped/minced
1 - 32 oz can tomato sauce
1 - 12 oz package non-gmo silken firm tofu
1 - 15 oz package ricotta cheese
1 - 5 oz package shredded Parmesan cheese
2 cups mozzarella cheese
9 pieces whole wheat lasagna cooked according to package directions
olive oil
crushed red pepper

Heat oven to 350.

Heat olive oil over medium heat in a pan, add onion, garlic, salt and pepper. Cook until onions are translucent and garlic starts to turn golden.

Add mushrooms and celery (use any veggie you may have on hand), cook until soft.

Add tomato sauce (an additional 14 oz can would be good if you like a saucier lasagna), sage, crushed red pepper, more black pepper, each to taste. (I think I used a teaspoon of sage and 1/4 teaspoon crushed red pepper).

While sauce is simmering, about 20 minutes, cook noodles and prepare cheese mixture by breaking up tofu with a fork, combining with ricotta and Parmasen, season with sage (to taste, I used about a teaspoon).

In a greased pan, add a little sauce to the bottom then layer 3 noodles, 1/3 sauce, 1/2 cheese mixture and 1/3 mozzarella, do this twice. Top with remaining 3 noodles, sauce and mozzarella. Grease foil and cover tight. Bake at 350 for 40-45 minutes. Remove foil and continue to cook 10 minutes. Let rest 15 minutes before serving.

Prep time took me about an hour, so allow about 2 hours total to make.