Vegetarian lasagna
From Shabbat
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If you don't have time to hit up Saint Louis Park for kosher meat, then this is a good vegetarian entre to make for a crowd of hungry people with varying degrees of pickyness. Everyone likes lasagna and there is a lot of room for flexibility in the recipe. | If you don't have time to hit up Saint Louis Park for kosher meat, then this is a good vegetarian entre to make for a crowd of hungry people with varying degrees of pickyness. Everyone likes lasagna and there is a lot of room for flexibility in the recipe. | ||
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Ingredients: | Ingredients: | ||
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9 wide lasagna noodles | 9 wide lasagna noodles | ||
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1 jar of tomato sauce | 1 jar of tomato sauce | ||
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mozzarella cheese | mozzarella cheese | ||
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parmigiana cheese | parmigiana cheese | ||
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15oz ricotta cheese | 15oz ricotta cheese | ||
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1 block of tofu | 1 block of tofu | ||
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whatever herbs and spices strike your fancy (I like to use dill and basil) | whatever herbs and spices strike your fancy (I like to use dill and basil) | ||
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any veggie combo you want, or none at all (just spinach is good, or you can use eggplant, squash, and zucchini. Also broccoli, olives, peppers, onions, mushrooms are good. Just use whatever veggies you like) | any veggie combo you want, or none at all (just spinach is good, or you can use eggplant, squash, and zucchini. Also broccoli, olives, peppers, onions, mushrooms are good. Just use whatever veggies you like) | ||
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a little oil for grilling veggies | a little oil for grilling veggies | ||
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optional - throw in some garlic | optional - throw in some garlic | ||
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Pre-heat the oven to 350 before you start | Pre-heat the oven to 350 before you start | ||
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1. Mash up a block of tofu and mix it with a 15oz container of ricotta cheese. | 1. Mash up a block of tofu and mix it with a 15oz container of ricotta cheese. | ||
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2. Rinse, chop up, and saute with a little oil (to partially cook) whatever veggies you are using. | 2. Rinse, chop up, and saute with a little oil (to partially cook) whatever veggies you are using. | ||
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3. Mix the veggies and herbs with the ricotta/tofu mix | 3. Mix the veggies and herbs with the ricotta/tofu mix | ||
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4. In a rectangle foil or Pyrex pan layer your ingredients starting with tomato sauce, then line up raw lasagna noodles, ricotta/tofu/veggies mix, tomato sauce, mozzarella cheese, noodles, ricotta/tofu/veggies, tomato sauce, mozzarella, noodles, ricotta/tofu/veggies, sauce, mozzarella, and top it off with a layer of parmigiana cheese. (layer until the pan fills up) | 4. In a rectangle foil or Pyrex pan layer your ingredients starting with tomato sauce, then line up raw lasagna noodles, ricotta/tofu/veggies mix, tomato sauce, mozzarella cheese, noodles, ricotta/tofu/veggies, tomato sauce, mozzarella, noodles, ricotta/tofu/veggies, sauce, mozzarella, and top it off with a layer of parmigiana cheese. (layer until the pan fills up) | ||
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5. Bake it until it looks delicious and the noodles are soft (check with a knife) | 5. Bake it until it looks delicious and the noodles are soft (check with a knife) | ||
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6. EAT! | 6. EAT! | ||
Current revision as of 05:39, 19 October 2007
If you don't have time to hit up Saint Louis Park for kosher meat, then this is a good vegetarian entre to make for a crowd of hungry people with varying degrees of pickyness. Everyone likes lasagna and there is a lot of room for flexibility in the recipe.
Ingredients:
9 wide lasagna noodles
1 jar of tomato sauce
mozzarella cheese
parmigiana cheese
15oz ricotta cheese
1 block of tofu
whatever herbs and spices strike your fancy (I like to use dill and basil)
any veggie combo you want, or none at all (just spinach is good, or you can use eggplant, squash, and zucchini. Also broccoli, olives, peppers, onions, mushrooms are good. Just use whatever veggies you like)
a little oil for grilling veggies
optional - throw in some garlic
Pre-heat the oven to 350 before you start
1. Mash up a block of tofu and mix it with a 15oz container of ricotta cheese.
2. Rinse, chop up, and saute with a little oil (to partially cook) whatever veggies you are using.
3. Mix the veggies and herbs with the ricotta/tofu mix
4. In a rectangle foil or Pyrex pan layer your ingredients starting with tomato sauce, then line up raw lasagna noodles, ricotta/tofu/veggies mix, tomato sauce, mozzarella cheese, noodles, ricotta/tofu/veggies, tomato sauce, mozzarella, noodles, ricotta/tofu/veggies, sauce, mozzarella, and top it off with a layer of parmigiana cheese. (layer until the pan fills up)
5. Bake it until it looks delicious and the noodles are soft (check with a knife)
6. EAT!
