Lasagna is a beautiful thing you know? To me, it’s a bit like chili in that you can kind of go your own way with it, and I never really do it the same twice. So not only is lasagna delicious, it is a way to get creative with your food. Oh yeah, and it is also a good way to use up veggies.
So, I bet you can guess what we had for dinner last night, and thus what is the subject of this post.
This was a bit of a lazy recipe as I just used a store bought organic, vegan mushroom and onion marinara sauce. I made Veganomicon’s Tofu Ricotta. It is pretty good and really easy to make too.
The sauce, of course, didn’t have enough veggies in it, so I sautéed some zucchini, bell pepper, artichoke hearts, carrot, onion, garlic, mushrooms, and a bit of spinach and threw that in the sauce to make it nice and chunky with veggies. I also cooked up some plain spinach and used a layer of that in my lasagna, ‘cause, well, I love spinach!
I made up some lasagna noodles according to the package directions and then layered the noodles with spinach, the Tofu Ricotta, and the chunky veggie sauce. I popped it in the oven at 350 degrees for about a half hour, until things began to get bubbly. Once it was done, I let it sit and cool for a few minutes (which is always grueling when you’re hungry!), and served it with a nice green salad and Annie’s Tuscany Italian dressing.
All around it was a fairly simple meal, and Brett was pleased that there were leftovers for him to have for lunch.
You know, these plates are so cool I bet a massive movement is going to spring up around them.
Bet you want to know where you can get yourself a set of these bad boys, eh?