3 bunches fresh spinach, washed
½ tsp. salt
3 Tbsp olive oil
1 lb. lasagna pasta
½ cup chopped green onion
3 pkgs. tofu (firm), drained/crumbled
2 Tbsp. chopped parsley
2 tsp. miso
1/8 tsp. ea. nutmeg & black pepper
¼ cup ea. grated soy-Parmesan &
Monterey Jack cheese (optional)
Sauce:
15 oz. marinara sauce with:
2 cups sliced mushrooms, sauteed in
2 Tbsp. olive oil
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| My partner dealt with the tofu by mashing it with the flat side of a knife. |
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| This is the best part of the whole recipe: The sauteed mushrooms. |
Boil 4 qts. Water in a pot. Blanch spinach for 1 min.; remove and drain in colander. Stir salt & 1 Tbsp. olive oil into water. Add pasta; boil for 10-12 minutes. Drain/rinse pasta in cold water, lay pasta flat; set aside. Saute onions in 2 Tbsp. olive oil for 1 min. Chop spinach, add to onions. Mix in remaining ingredients (except cheese); set aside. Preheat oven to 350 degrees. Lightly oil small rectangular baking dish; spread ½ of sauce over bottom. Lay pasta to cover the bottom and hang over sides of dish. Later fold pasta over top to seal in fillings. Spread ½ filling; add layer of pasta. Continue to add sauce, filling, Parmesan, ending with pasta and sauce.
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| Looks legit so far. |
Sprinkle
with Monterey Jack. Cover with foil, bake 20 mins. Remove foil, bake 15 mins.
Let rest 15 mins.; cut and serve.
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| I forgot the Monterey Jack but please believe me when I tell you it would not have made a difference. |
My Rating: 2/5 "I'm giving this a 2 because I only give a recipe a 1 if it's a complete and total disaster. This, on the surface, actually appears to be food and is technically edible. But if you' think you're getting a healthier take on lasagna you're mistaken. Instead, you're getting a bunch of flavorless ingredients mixed in with tofu that in no way does the job of ricotta cheese. In this end this tastes like a block of tofu with noodles wrapped around it. I'm not judging you if that's your jam, but I couldn't force myself to eat the leftovers."
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