This week we have been living on a steady diet of take-out pizza and beer. It’s been great, but my budget and my body are a little upset with me. Last night, I decided we needed to make dinner and spend no money. Luckily I happened to have some good basic ingredients on hand, and came up with a very tasty cheeseless lasagna recipe. Easily converted into a vegan recipe if you can find eggless lasagna noodles.
Easy Cheeseless Lasagna
You will need:
No Boil Lasagna Noodles
1 zucchini, sliced
1 carton cremini mushrooms, washed and sliced
1 carton fresh baby spinach
1 package tofu, squeezed/pressed to remove liquid, and crumbled
2 tablespoons tomato paste
Juice of 1 lemon
4 cloves garlic (unless you’re weak)
1 tablespoon dried oregano
2 crushed teaspoons of rosemary
1 tablespoon of dried basil
Salt & Pepper
Preheat oven to 375 degrees
Cook up the sliced mushrooms and zucchini in a bit of olive oil, until zucchini begins to become translucent. Season with a little salt. While that cooks, mix tofu, tomato paste, lemon, garlic and spices, 1 teaspoon of salt and a generous pinch of pepper in a food processor, and pulse until it reaches the consistency of ricotta.
In your baking dish, spread a thin layer of tomato sauce and put down a lasagna noodle. Spread the tofu mix on the noodle, and layer tomato sauce, the zucchini and mushrooms, a layer of fresh spinach, and a bit more sauce, and another lasagna noodle. Keep building layers until you reach the top (I was able to make two lasagnas in loaf pans, and still had noodles to spare). After you top the last noodle, layer with tofu mix and a generous helping of sauce, making sure the noodle is totally covered.
Bake for 45 minutes.