Many times I’ve gone through the frozen foods section at the grocery store and come home with a single serving of that wonderful brand that makes a vegetable lasagna. Throw it in the microwave and zap it for a few and then enjoy every morsel until its gone.
Unfortunately, lasagna can be a not-so-good food if you aren’t careful about what goes into it. I’ve been messing around with my recipes for years tweaking here, substituting a little there, trying to make them healthier but keep all the taste and textures that we all love.
This is my version of that frozen entrée! This is a fabulous way to get veggies in for your otherwise really picky eaters! The recipe follows at the end of this post.
In a food processor using the grate plate:
Grate 1 medium carrot, 1 zucchini
move to a bowl and set aside
Take a whole pack of fresh organic baby spinach – like the packs you find in the salad and produce section of your store. Sauté it with finely diced onion in a little extra virgin olive oil.
Take a block of tofu – I used organic extra firm tofu and pulsed it in the food processor with the “s” blade until it was smooth like ricotta cheese. It gets really thick just like the real ricotta.
Transfer the spinach mixture and the tofu mixture to a bowl. Add the grated carrots and zucchini, sea salt, onion powder, garlic powder, Italian seasoning, and parsley flakes.
Now time to layer the noodles! You can pre-cook your noodles, but I am far too impatient for that when it comes to lasagna! I just put enough sauce in to cook the noodles while the dish bakes. Works good as they come out perfectly al dente.
Spray your baking dish with non-stick spray coating the bottom and sides well. Start with a layer of noodles, then filling, shredded skim mozzarella, pour some white sauce (recipe at end of this post). Then repeat your layer until you run out of filling. This made two layers which is perfect for us.
Finish off the top by pouring the white sauce over the noodles covering well. Then top with Panko bread crumbs and a little shredded skim mozzarella.
To help with potential baking overflow, I’ve place my baking dish on a cookie tray lined with foil. This makes for easy clean up and helps keep my oven cleaner.
Bake at 350 degrees Fahrenheit until bubbly and the Panko has browned. Let set for 10 min before serving!
Tofu Vegetable Lasagna
1 block of organic tofu, drained
1 medium carrot, peeled and grated
1 medium zucchini, grated
1 small onion, finely diced
1 package baby spinach, organic preferred
1-2 tsp onion powder
1 tsp garlic powder
1 tsp Italian herbs, dried
1 tsp dried parsley
pinch of French Grey Sea Salt
Sharp Cheddar White Sauce
1 tbsp extra virgin olive oil
1-2 tbsp of flour
Make into a roux and once the flour is well saturated with the oil
Add about 1-2 cups un-sweet nut milk or skim/low fat milk. Make into a thick white sauce, constantly stirring with a whisk.
Add 1 cup shredded Cabot Extra Sharp Cheddar and Monterrey Jack.
Continue to whisk until the cheese is melted.
Pour over the noodles as indicated above.