This recipe was pretty darn good. 😀
Even Boyfriend, who tends to feel ambivalent about meatless meals, liked it a lot. “Better than 85% of food,” he said.
I am generally a supporter of tofu. I think it gets a bad rep because people try it without learning how to cook it. I’m sure in other recipes I’ll rail about that more, but in this recipe the tofu is quite good. So give it a try.
My rating: 8
Boyfriend’s rating: 8
My mom’s rating (because she recommended it): 8.5
Vegetarian Lasagna (4 servings, 413 calories each)
- 2 cans 14.5 ounces each) no-salt-added basil-oregano-garlic diced tomatoes
- 1 package (16 ounces) soft silken tofu
- 6 no-boil lasagna noodles
- 1/4 cup pesto sauce (we used Trader Joe’s brand)
- 3 cups baby spinach
- 1 cup of Italian cheese blend
- 2 Tablespoons of sun dried tomatoes (optional)
- 1/4 teaspoon each of salt and pepper
Start by cooking the tomatoes in a skillet for 10-15 minutes to thicken them up.
Then strain the tofu in a colander to remove extra moisture and crumble the tofu.
Grease an 8×8 baking dish and layer 1/3 of the tomatoes, 2 noodles, 2 Tbls of pesto, half the tofu, 1/3 cup of cheese, and half of the salt and pepper.
Repeat these layers again, sprinkling the sun dried tomatoes in with the cheese. Top with the last 2 noodles and the rest of the tomatoes, cover with tin foil, and bake for half an hour at 375°F.
Then uncover, press the noodles down into the sauce, add the last 1/3 cup of cheese, and bake uncovered for 20 minutes more. Lastly, remove from the oven and let the lasagna set for 10 minutes before cutting.
Recipe adapted from Prevention.