To celebrate National Lasagna Day, we’re cooking up a Vegetable-Tofu Lasagna recipe that’s satisfying and shockingly healthy!
Lasagna is one of those rare comfort foods that can soothe the soul after the most stressful days, and we’re always looking for an excuse to indulge in this savory dish. So when we found out that today was National Lasagna Day, we decided it was the perfect time to dig up a new recipe in celebration of the occasion.
Of course, we’re always on the prowl for healthier versions of our favorite foods, so when we came across a lightened up (but equally satisfying) Vegetable-Tofu Lasagna recipe in the Moosewood Restaurant Favorites cookbook, we knew we had to share!
This recipe substitutes whipped tofu for ricotta cheese (you would never know!) so it’s perfect if you’re sensitive to dairy or lactose intolerant. Sautéed mushrooms give the same meaty texture of a traditional sauce, but this vegan recipe boasts far fewer calories. And that means that this National Lasagna Day you can go back for seconds without a shred of guilt!
Vegetable-Tofu Lasagna from Moosewood Restaurant Favorites
Prep Time: 45 minutes
- Tomato-Basil Sauce or 5 to 6 cups of your favorite tomato sauce
- 2 1/2 tablespoons olive oil
- 1 pound mushrooms, sliced
- 1 teaspoon salt
- 2 tablespoons sherry or red wine (optional)
- 8 cups baby spinach
- One 14 to 16 ounce block of firm tofu
- 1 1/2 tablespoons soy sauce
- 2 garlic cloves, minced or pressed
- 1/2 teaspoon dried oregano
- 1 teaspoon ground fennel seeds
- 1/4 teaspoon ground black pepper
- 1/2 cup chopped fresh basil
- 2/4 pound lasagna noodles
1. If you’re making Tomato-Basil Sauce, do that first, and go on with the recipe as it simmers.
2. In a large saucepan or skillet on medium heat, warm 1 tablespoon of the oil. Add the mushrooms and sauté for a couple of minutes. Stir in 1/2 teaspoon of the salt and the sherry or wine, if using, cover, and cook until the mushrooms are tender and juicy, about 5 minutes. Set aside.
3. Finely chop the spinach and set aside. Crumble the tofu into a food processor. Add the remaining 1 1/2 tablespoons of olive oil, soy sauce, garlic, oregano, fennel, black pepper and the remaining 1/2 teaspoon of salt. Whirl until the tofu mix is smooth and creamy, using a rubber spatula to scrape down the sides. Add the basil and process briefly to mix.
4. Preheat oven to 300F. Oil a 13x9x2 inch baking pan.
5. Spread 1 1/2 cups of the tomato sauce over the bottom of the pan. Top with a layer off lasagna noodles; we usually break some noodles and use them to fill in the empty spaces in the noodle layer. Spread on half of the tofu filling, and then half of the mushrooms and chopped raw spinach. Spread another 1 1/2 cup tomato sauce over the vegetables. Top with noodles, the remaining tofu mix, and the rest of the mushrooms and spinach. Add a final layer of lasagna and top it with 2 to 3 cups of tomato sauce.
6. Cover the pan with aluminum foil; dome the foil so that it doesn’t touch the sauce. Bake until the noodles feel tender when a knife is inserted, about 1 hour.
If you liked this vegetarian and vegan recipe than you will LOVE Moosewood Restaurant Favorites! Click here to get your copy of this super-healthy cookbook!
All Photos Courtesy of Moosewood Restaurant.
Noelle Chehab is the Junior Editor of Spa Week Daily.