Wednesday, March 3, 2010

Vegetarian Lasagna

I have been craving yummy comfort food lately and while I dont have a photo of this, because I ate it so quickly, it is worth sharing!

Makes enough for 6

Barilla Lasagna Sheets (the kind you dont have to pre cook)
1 and a half jars sauce your choice, I used Paul Newman's Sockarooni
1/2 bunch Kale washed and stemmed, chopped
3 cloves garlic
pinch of red chili flakes
2 red peppers, chopped in 1 inch strips
1 yellow pepper chopped in 1 inch strips
1/2 Medium red onion, large dice
Olive oil
Salt and pepper to taste
veggie cheese - smoked provolone flavor

Tofu Ricotta:
organic firm tofu
3-4 Tablespoons fresh basil, chiffonade
1 lemon, juice only
olive oil

saute onion and peppers with olive oil.
when soft add chopped garlic. remove from heat and place in a bowl.
In same pan saute kale with olive oil, garlic and chili flakes. add some water to help steam the kale and soften it.
crumble tofu, add lemon juice, basil, salt, pepper and olive oil. mix well.

spray baking dish with nonstick cooking spray. I rubbed olive oil on it. layer some sauce on the bottom, place enough sheets of pasta to cover. add more sauce and peppers add half of the tofu mixture. Layer pasta, kale, sauce, tofu. Pasta, sauce and veggie cheese.

Bake 375 for 35 minutes until pasta has absorbed water from veggies and is cooked. Serve with more sauce.

enjoy. I made this with these ingredients because its what I had in the house. I bet broccoli rabe would be tasty and mushrooms...maybe that will be next!