Saturday, July 2, 2011

vegetable lasagna

What up people? I made a veggie lasagna and it was awesome. My friend Nicole showed me how to do this back in the day. She is an awesome cook. Here we go!

I was feeling lazy so I doctored some pre-made sauce with portobello mushrooms, zucchini and peppers. I had some withering tomatoes so that went into the sauce too. Always start by frying an onion and some garlic in olive oil, then throw in the veg and let it simmer.

Spinach and tofu for the lasagna filling. I also added fresh garlic and pesto, some soy sauce and some ketchup. Basically you want to think about what you could do to make the tofu as tasty as possible, since it's pretty bland when thrown into lasagna.

Looks like I put in some chopped red onion too. I don't remember.

Delicious riccotta wannabe!

Ready to assemble.

Prevent sticking by starting with a thin layer of sauce.

Then layer the uncooked pasta sheets over top, followed by some spinach mix and some sauce. Repeat til you finish with a last layer of sauce on top.

Finish off with some grated cheese. I don't use too much as I want to keep the grease factor down and I have even made this sans fromage with good results. Bake covered with foil at 350 for about 45 minutes, remove foil and cook until the cheese is nice and bubbly, about 15 minutes.