Classic lasagnas layer meat sauces with layers of cheese and pasta, but why can’t a vegetarian pasta have the same amount of protein and still be delicious? So I developed a lasagna with tofu and mushrooms with the classic veggies of a vegetarian lasagna and ricotta yum!
Here’s what you’ll need:
1 container of mushrooms
1 container of extra firm tofu
1 small container of ricotta cheese (15 oz)
2 tbs peas & carrots (I used the frozen kind – thawed & drained)
2-3 tbs frozen spinach (thawed & drained)
1/2 cup of Munster cheese (if you don’t have these use mozzarella)
1/4 cup Parmesan cheese
First off preheat the oven to 350 degrees. Then get the water out of the tofu by layering some paper towels on a plate, putting the block of tofu on it with another layer of paper towel on top. Then put some sort of even, heavy weight on top of for about 10 minutes and extra moisture will come out. Then crumble up the tofu so it looks like this
It’s big chunks right now, but you can break it up in the pan. Heat up a pan with olive oil (about 2 tbs) and place the tofu in, add a bit of salt and let it saute until it is golden brown and delicious. I did it in two batches so the tofu could cook evenly. It may take some time, but make sure you get that crunchy exterior. Let it drain on some paper towels to absorb the excess oil.
While you let the excess moisture drain out of the tofu (with the weight), you could cook the mushrooms. First slice the mushrooms, then put them in a pan, add a bit of salt and let them cook until all the liquid has evaporated away. Here’s what it looks like with all the liquid.
Once that is done, put those aside and we shall focus on the ricotta mixture. Mix the ricotta with some Parmesan (about 1/2), salt, pepper, peas & carrots and the spinach.
And now for the assembly!
Put some sauce on the bottom of the casserole dish and then put a layer of pasta down. My pasta was too long for my pan so I cut it. Then layer on the ricotta mixture.
Then the mushrooms, tofu, a sprinkle of Parmesan cheese and the Munster.
Then add some more sauce and start the layering again: pasta, ricotta, tofu, spinach, Parmesan, sauce and all over again until you reach the top. For the last layer, I just put pasta, sauce and cheese. Then put in the oven covered with some foil for 15 minutes, then turn the broiler on for about 7 minutes until you get a nice bubbly crust.
Serve with some toasted ciabbata bread yum!