Congratulations, Susan V - plus Lasagna RECIPE

[Guest guest]

Thanks, Maida! I'm a little embarrassed about it because the reporter called me up and I just rambled on for a few minutes; then she took bits and pieces of what I said and put them together...oddly. I feel like I come off really ditzy in those quotes! (Plus, since it was originally for a site called "Get Fit Mississippi," they had to play up weight-loss angle, ugh.) Fortunately, she called up a friend of mine who is much better-spoken, so the article isn't a total disaster.

 

Now, to keep this on-topic, I'm going to post my newest variation on my favorite lasagna--this time with more veggies added and less sauce. I got this idea from a blog reader who wrote telling me that she'd tried it this way and liked it (thanks Kristan, if you're reading!)

 

Easy Vegetable Lasagna

1/2 lb fresh mushrooms, sliced1 tsp. chopped garlic2 tbsp. water1 1/2 jars of spaghetti sauce (or 4-5 cups of your favorite pasta sauce)9 lasagna noodles (regular lasagna noodles, uncooked)2 medium zucchini, thinly sliced1 small eggplant (Japanese works well), thinly slicedSoy Parmesan (optional)

Filling:

 

10 oz frozen chopped spinach, thawed and lightly drained1 lb tofu (firm, reduced-fat recommended--not silken!)1 tsp. salt (optional)2 tbsp. nutritional yeast (adds a cheesy taste)1 1/2 tsp. oregano1/2 tsp. garlic powder1 tsp. basil1/2 tsp. rosemary, crushed1/8 tsp. cayenne pepper

Sauté the mushrooms and garlic over medium heat in the 2 tbsp. water until tender; cover between stirring to keep them from drying out. Remove from heat and add the spaghetti sauce.Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining filling ingredients to the processor and blend until smooth. (You may do this without a food processor by using a potato masher on the tofu.)Preheat the oven to 375 degrees.Spread a thin layer of the sauce in the bottom of a 9x12-inch pan. Place a layer of noodles over the sauce, using three dry noodles and leaving a little space in between them. Spread half of the tofu mixture on the noodles (I drop it by spoonfuls and then spread it). Lay the zucchini slices on top of the tofu. Cover with another layer of 3 noodles and then spread the remaining tofu mixture over them. Place the eggplant slices on the tofu. Top with a final layer of noodles, and pour the remaining sauce over this. Cover the dish tightly with foil, and bake for 30 minutes. Then, remove the foil and bake for another 30 minutes. Remove from the oven and sprinkle with soy Parmesan and if you want. The lasagna will cut better if you allow it to cool for 15 minutes before serving.

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I made it last night and my husband kept saying that it was the best lasagna ever!

Susan

-------------Susan VoisinFatFree Vegan Kitchenhttp://blog.fatfreevegan.com-------------

 

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Maida Genser

Thursday, July 17, 2008 12:23 AM

Congratulations, Susan V on the great article about you in the Clarion Ledger

 

 

http://www.clarionledger.com/apps/pbcs.dll/article?AID=/20080716/FEAT02/807160313/1019

 

 

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