Plant based spinach lasagna

The other night I was in the mood for lasagna but didn't want to spend a lot of time making it.  It needed to be quick, healthy and tasty so I used a bag of spinach from the freezer, a block of extra firm tofu, some brown rice lasagna noodles and a jar of spaghetti sauce with a few other items.  It really was great and didn't wear me out so I could spend time working in the wood shop while it baked for 45 minutes or so.  Life is great.  Did I mention I have a wood shop?

Unfortunately I didn't take a photo of the lasagna and now it is all gone!  Next time....

Recipe for a 9"x13" lasagna casserole:

1 box whole grain lasagna noodles, cooked according to package directions, drained but not rinsed
2 cups sliced button mushrooms
1 large portobello mushroom sliced into thin strips
3 cloves garlic, minced
1 25 ounce jar tomato sauce, whatever your favorite is (preferably organic and low fat)
1 bag frozen spinach, or about 3 cups slightly thawed until crumbly
1 block firm tofu, crumbled into bowl to resemble ricotta
1/3 cup nutritional yeast
1 teaspoon garlic powder
1/2 teaspoon dried mustard powder
1 tablespoon lemon juice
1 handful fresh parsley chopped (about 1/3 cup)
1 handful fresh basil chopped (about 1/4 cup)
1 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 cup non-dairy mozzarella cheese shreds
1 tablespoon vegan parmesan

Nutritional Yeast Mixture:

1 tablespoon nutritional yeast
1 tablespoon flaxseed meal
1 teaspoon chia seeds
1 teaspoon dry parsley flakes
1 tablespoon minced walnuts

While the water is boiling for the pasta, brown the mushrooms and garlic in a large skillet.  Add the tomato sauce, black pepper and oregano and half the fresh herbs.  Set aside.
Crumble the tofu into a large bowl and add the spinach, nutritional yeast, mustard, lemon juice and all but 1 tablespoon of the remaining fresh herbs.
Layer the casserole thusly:  three large lasagna noodles on the bottom (spray the pan with a light coating of spray oil first), spoon half the red sauce mixture over the noodles and spread to cover, layer three more noodles, spoon half the white tofu mixture over, spread and then toss a few non-dairy cheese shreds over this.  Continue by repeating noodles, red sauce, noodles white mixture.  For the top, sprinkle on the vegan parmesan, remaining fresh herbs, the nutritional yeast mixture and the remaining non-dairy cheese shreds.  Cover with foil and bake until bubbly, about 45 minutes to one hour at 350 degrees f.
Congratulations, you are now the hero in the house.  Everyone should be bowing to you about now.

Makes 8-10 large block servings.  How many servings can you eat?

Tonight I am making lasagna

Tonight I am preparing a recipe from the book, "Forks over Knives".  The recipe is called "Raise-The-Roof Sweet Potato-Vegetable Lasagna, by Rip Esselstyn.  After work I went to the grocery store and bought the ingredients because I really wanted to see how it tastes.  This is really an interesting combination of items--but he should have named it rainbow lasagna because of all the pretty colors.  In fact, the vegetables looks so pretty coming out of the wok I took a picture!
I am not going to plagiarize his work, so buy the book.  And while you are at it, buy yourself a copy of the Engine 2 diet if you haven't already.

Finished lasagna, the next day at lunch--wow, delicious!

Eggplant Lasagna

Eggplant Lasagna This is so good we served it at our Christmas party! Serves 12-15 Time: 1 hour preparation, 45 minutes baking time, 15-30 minutes rest after removing from oven Ingredients:

2 eggplants

1 dry package sun dried tomatoes

48 ounces pureed tomatoes

2 teaspoons oregano flakes

3 cloves garlic, minced

1/2 tsp. salt

1/2 tsp. pepper

1 package organic, whole grain lasagna noodles, cooked according to package. drained but not rinsed

1/2 to 1 cup non-dairy shredded mozzarella cheese such as Daiya

1 recipe pesto/white sauce

3 cups fresh spinach, washed, stems removed

3 cups fresh sliced mushrooms 1/2 cup mushroom broth

Directions:

Slice eggplant in 1/4" slices, dredge in salt, lay in single layer on cookie sheet covered in two layers of paper towels, cover with two more layers of paper towels. Stack cookie sheets on top of each other (it will take two or three). Move bottom cookie sheet to top after 15 minutes, repeat until all sheets have been pressed for 30 minutes.

Rince salt off slices and pat dry. Place on broiler pan in batches and brown both sides.

Remove from broiler and set aside.

Set oven temperature to 350 degrees. Prepare pesto/white sauce:

Combine and set aside:

1 cup fresh basil leaves, minced

1 cup fresh parsley, minced

2 boxes extra firm tofu, drained, pressed and crumbled 1/2 cup nutritional yeast 2 tablespoons italian seasoning mix (oregano, basil, thyme, etc.) 1 teaspoon garlic powder or 2 fresh cloves minced

Place mushrooms in nonstick skillet over medium heat, add 1/2 cup mushroom broth.

Let it simmer until broth is nearly gone, add tomato sauce, garlic, oregano, salt and pepper.

Into a 9"x13" deep baking pan begin layering tomato sauce, pasta, pesto/white sauce,

spinach, eggplant, tomato sauce, pasta, tomato sauce,

eggplant, etc. Ending with the cheese shreds. Do not cover with foil (all the cheese shreds will stick to it--ask me how I know.....)

Bake 45 minutes or until bubbly.

This tastes even better on days two and three.  Really!  Omit all cheese shreds for reduced fat.