Awhile ago, I did a post on our favorite lasagne done several ways. Well, I found another way to vary it and still keep it vegetarian!
Our dear friends came over for dinner over the weekend, and I needed to make something FAST that would serve eight people, AND be something kids would probably like. While I was making it, I felt like it needed more substance. But I didn’t have time to grill vegetables, and I didn’t know if my friend’s kids would like it with vegetables anyway. I thought of adding more cheese, but there is a lot in it as is. I remember reading about combining ricotta with tofu on The Kitchn blog, so I thought I would try it. I doubled my sauce recipe and added onion to it. Then I made the lasagne with a mixture of fresh mozzarella and smoky mozzarella and parmesan as I always do.
Roasted zucchini and eggplant were served on the side, so people could have the veggies if they wanted it. The lasagne was really delicious! I’m happy to say, adults and kids had seconds, and no one was the wiser! 🙂
2 teaspoons olive oil
1 small onion, chopped
2 cloves of garlic, pressed through a garlic press or smashed
2 28-ounce can crushed tomatoes (or whole pureed)
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons sugar (optional)
1 box of lasagne noodles (1 lb.)
1 container of ricotta cheese (16 oz.)
1/2 block of tofu (I used firm, but any would do)
8 oz. smoky mozzarella, grated
8 oz. plain mozzarella, grated
1/4 cup grated parmesan cheese
1. Preheat oven to 375 degrees.
2. Mix grated mozzarella cheeses together in a bowl and set aside. Mix ricotta and tofu together with hands in another bowl. Set aside
3. Saute onions in oil until soft. Add garlic and saute for about a minute — do not burn!
4. Add tomatoes, herbs, 1/2 teaspoon kosher salt, and sugar if desired. Simmer 20 minutes uncovered over medium low heat.
5. Meanwhile soak noodles in boiling water in 2 9-inch by 13-inch baking dishes, covering by about 1/2-inch. Stir occasionally to keep pasta from sticking.
6. Assemble lasagne in each pan in this general order:
1 cup sauce, pasta, 1/6 of the ricotta mixture spread on top, 1/2 cup of the mozzarella mixture, a spoonful or so of the parmesan. Then pasta, 1/6 ricotta mixture spread on top, some sauce, 1/2 cup of the mozzarella mixture, and a spoonful of parmesan. The last layer is pasta, 1/6 ricotta mixture, some sauce. Leave about 1 cup of mozzarella mixture to cover both pans later. You will have extra sauce leftover. Heat and serve later with meal.
7. Cover with foil and bake for 30 minutes. Uncover and top with remaining mozzarella and spoonful of so of parmesan and bake for another 5- 10 minutes. Serve with extra sauce at the table.