Tofu Feature Month: Roasted Vegetable Lasagna

Tofu Lasagna

Today we are going to use tofu to replace ricotta cheese in a healthy and hearty lasagna.  This recipe makes for 2 dishes of pasta, so you can freeze one and then thaw it for cooking at a later date.

Start with your roasting vegetables.  Preheat your oven to 450°F.

Slice up 2 Italian eggplants (or one small regular one), 1 zucchini, and 2 red peppers.

Tofu Lasagna

Make the pieces relatively small so you don’t have to cut them up too much when you eat them.

Tofu Lasagna

Plop those in a roasting pan and drizzle lightly with olive oil.  Toss thoroughly and roast for about 20-30 minutes, stirring about halfway through, until everything is tender and fragrant.  Reduce the heat of the oven to 350°F if you are planning on cooking your lasagna right away.

Tofu Lasagna

Next, chop up about half a large yellow onion, and about a dozen mushrooms.  Sauté those suckers in a large saucepan with a wee bit of olive oil until they are tender as well.

Tofu Lasagna

Add the roasted vegetables and stir them around.

Tofu Lasagna

Pour in 2 jars tomato-based pasta sauce and mix that around to warm everything up.  I only used one jar of sauce in this recipe and didn’t have quite enough sauce to cover everything, so I definitely recommend two jars.  Add in a bit of fresh basil, too,  if you’ve got it.

Tofu Lasagna

Thaw 1 500g package of frozen spinach.

Tofu Lasagna

Add to that 2 packages soft tofu (or firm silken tofu) and squish it around.

Tofu Lasagna

I puréed about half of it in a blender for a creamier texture.

Tofu Lasagna

Season with salt and pepper. Shoulda used a bigger bowl …

Tofu Lasagna

Now, line the bottom of your oblong casserole dishes with noodles.  I use the no-cook lasagna because it’s less of a pain in the butt, and with the size of my dishes, each casserole will take 9 noodles.  Spread on a generous layer of the roasted vegetables in tomato sauce (I had to be sparing, because I only used the one jar of sauce).

Tofu Lasagna

Add another layer of noodles, then a heaping of the tofu/spinach mixture. Use half the stuff for each casserole.

Tofu Lasagna

More noodles.  The rest of your tomato sauce.  Try to cover all the noodles so they don’t dry out while baking.  Obviously, that’s not what happened here.  But what can you do?  I learned from my mistakes.

Tofu Lasagna

For a little extra flavour, feel free to top the lasagna with a handful of crumbled feta cheese.

Tofu Lasagna

Bake at 350°F for about 30-40 minutes, or until the top of the lasagna is all nice and bubbly.  Some lasagna advocates recommend covering the casserole and then uncovering it in the last ten minutes to crispen it up, but I’ve found that’s only helpful if you are working from a frozen casserole.  If you plan to freeze this lasagna and eat it later, I suggest you let it thaw completely before cooking.

Tofu Lasagna

Now you can eat it.  Comfort food that won’t kill you.  Genius. Though it probably would have been a better choice NOT to eat it with garlic bread.

Tofu Lasagna

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Eggplant and Beef Lasagna with Bechamel Sauce

What’s better than a nice fall lasagna?

And this one has eggplant in it.  Who doesn’t like eggplant?

This recipe is adapted from Martha Stewart’s Every Day Food.  It uses no-boil lasagna noodles, which makes everything so much easier.

First you need to make up a basic béchamel sauce.  Don’t freak out — it’s not that hard.

Béchamel Sauce

Melt 5 tablespoons butter in a medium saucepan.

Dice a small onion and chuck it in.

Add a clove of garlic, or a spoonful of garlic-in-a-jar.

Cook that stuff until the onion is soft, about 4 minutes. 

Add in 1/3 cup all-purpose flour, and then cook, stirring, until the mixture is pale golden and has a nutty aroma, about another 4 minutes. 

Add in 2 1/4 cups whole milk (or suitable substitute) and whisk constantly the whole time.  Add in another 2 1/4 cups milk and whisk until smooth.  Cook, stirring constantly, until sauce comes to a boil and thickens, about 10 minutes.

Use it immediately or press plastic wrap to the surface (to prevent it forming a skin) and let it cool.  You can keep it in the fridge for up to 5 days like that.

Lasagna

Preheat your oven to 400°F.  Put your oven racks in the middle and upper third of the oven.

Slice up 1 1/2 pounds eggplant into 1/4″ rounds and divide between two baking sheets.

Toss with a little bit of olive oil and salt and pepper and bake until tender, stirring and rotating halfway through, about 20 minutes.  Allow to cool, but leave the oven on.

In a large skillet, heat some oil over medium-high.  Add in 1 pound lean ground beef and stir until cooked through, about 4 minutes.  Add some allspice and dried oregano and season with salt and pepper.  You can also add some fresh chopped mint if you like.  Remove from heat and transfer the meat to a bowl.

Pulse 1 1/4 cups (3 1/4 oz) romano or parmesan cheese in your food processor, or use the pre-grated variety.  I prefer using whole cheese because it tends to be less dry.

In a baking dish (size dependent on your noodles, mine were slightly smaller than a 9×13″ pan), spread one cup sauce on the bottom of the dish.  Top with no-boil lasagna noodles to cover (I used three).  Make sure to leave some space between the noodles, as they will expand as they cook.

Layer with half the meat, then another cup of sauce and 1/4 cup of cheese.

Add more noodles, then half the eggplant, a cup of sauce, and 1/4 cup of cheese.

Repeat with the remaining ingredients, reserving the last 1/4 cup of cheese.

Cover lasagna loosely with foil and bake on the top rack until the sauce is bubbling, about 35 minutes.  If you’re worried about spillage from a bubbling lasagna, place a baking sheet on the middle rack of the oven to catch drips.

Remove from oven and heat your broiler.  Take off the foil, sprinkle on the last bit of cheese and broil the lasagna until the cheese is browned and bubbling, about 3 to 5 minutes.

Allow your lasagna to cool for about 20 minutes before cutting and serving.

Makes great leftovers.