Saturday, July 16, 2011

Day 46: Spinach Lasagna

     My boyfriend surprised my yesterday with a box of vegan chocolates from See's Candy, just because he felt like it. I know what you are all thinking, I am the luckiest girl in the world. He went on to tell me how he had to go through all the ingredients for each of the dark chocolates to find out which ones I would be able to eat. He was also surprised of how many types of dark chocolate have milk products in them, and informed me that the sales lady told him that a lot of vegans go to See's Candy because they are able to pick out some of their non-dairy chocolate. I thought that was interesting, and I hope all of you have someone as supportive of you in your life.

      Today I attempted to make vegan spinach lasagna recipe from the "Vegan Starter Kit" which I talked about on Day 16. This recipe uses tofu instead of ricotta cheese. I found it interesting how the recipe called for both firm and soft tofu blended together to achieve the same consistency of ricotta cheese. This recipe was simple and easy to make, but was absolutely scruptious. Try it out for yourself.

Spinach Lasagna

1/2 lb lasagna noodles
1 10-oz. packages frozen chopped spinach, thawed and drained
1 lb soft tofu
1 lb firm tofu
1 tbsp sugar
1/4 cup soy milk
1/2 tsp. garlic powder
2 tbsp lemon juice
3 tsp minced fresh basil
2 tsp. salt
4 cups tomato sauce

   Step 1: Cook the lasagna noodles according to the package directions. Drain and set aside.

   Step 2: Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in the food processor or blender (I used an electric whisk for my blender was broken, and that worked as well). Once well blended stir in the spinach.

   Step 3: Cover the bottom of a 9" x 13" baking dish wish a thin layer of tomato sauce, then a layer of noodles (this should be about three noodles or one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce.

   Step 4: Preheat the oven to 350 degrees and bake for 25 to 30 minutes.

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