18 October 2011

Secret Ingredient Lasagna

This is a recipe for those days where you want to snuggle up with a big bowl of something warm and hearty, but realize that you don't necessarily want the full-blown food coma that comes after, because maybe you should be productive at some point during the day. Or maybe, it's that you don't want to feel guilty that you didn't go for a jog to balance off all of the scrumptious calories you just consumed, but instead would prefer to remain cocooned under a layer of blankets and your comfiest pajamas. Either way, this is for you.

Secret Ingredient Lasagna
(Based on TheKitchn)

Serves 12-15

  • 1 box (or 1 lb.) of no boil lasagna noodles
  • 1 and 1/2 jars of your favorite pasta sauce
  • 1 15-oz package of extra firm tofu
  • 1 c part skim ricotta
  • 2 c 2% shredded mozzarella
  • 3/4 c shredded parmesan
  • 1 15 oz jar of roasted pepper (I used in peppers that were stored in water and they still provided a ton of flavor!)
  • 1/2 tsp paprika
  • 1/8 tsp nutmeg
  • Salt and pepper to taste
  • Cooking spray
  • Large mixing bowl
  • Ladle
  • 9 x 13" baking dish or 7 x 11" AND 8 x 8" baking dishes
  1. Preheat oven to 400 degrees Fahrenheit.
  2. In large mixing bowl, prepare to get messy! Using your hands, combine tofu, ricotta, and mozzarella with the paprika and nutmeg until all are well incorporated.
  3. Spray all sides of baking dish(es) with cooking spray. Line bottom of dish(es) with thin layer of pasta sauce.
  4. Place first layer of lasagna noodle directly on top of pasta sauce.
  5. On top of noodles, assemble thin layer of roasted red peppers.
  6. Create 1/4-1/3" layer of tofu and cheese mixture on top of the red peppers.
  7. Spread layer of pasta sauce over tofu and cheese mixture.
  8. Repeat steps 4-7 until pan is filled high and you have ended with a layer of noodles on top. Now spread final layer of pasta sauce and cover generously with parmesan cheese.
  9. Bake lasagna until cheese is at your desired consistency. It will take roughly 25-30 minutes to get the cheese bubbly and an additional ten minutes or so for the cheese to brown and begin to form a crust. If cheese begins to brown earlier and you are concerned, cover the pan loosely with foil and resume baking!
(Note: Picture of lasagna is to come! Also, please see the side toolbars to the left of this recipe for fun following and sharing options!)

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