New Veggie Lasagna

Posted on | June 23, 2009 | 2 Comments

In interest of dinner, speed, and hunger, I put together a veggie lasagna with spinach and lots of fresh herbs from the garden. I also wanted to make it as close to vegan as possible. They reason why is that the more I read and learn about the links between animal based proteins and cancer and heart disease the more I want to try eating as close to vegan as possible. I also realize I’m weak and my willpower lasts about as long as the gas tank in my GMC Yukon. Vegetarian, I can do that with relative ease (assuming Diet Coke falls somehow magically into the vegetarian category) because I do love vegetables. Tomatoes and watermelon from the garden help make it a lot easier. Going totally vegan probably isn’t gonna happen. I really like cold milk and although when I do drink it it’s fat free and organic, I know the casein in milk is bad for me. I know from continuing to read the China Study that result after result of its studies show strong links between animal proteins and cancer. I do try though.

This veggie lasagna dish is made with part-skim mozzarella cheese along with crumbled tofu. The tofu looks and tastes just like ricotta and I didn’t miss real ricotta cheese a bit (and I say that knowing that I could have been Sicilian in another life). I actually could have just sprinkled the mozzarella on the top instead of within the layers and done just fine. My secret in making this dish is lots of fresh herbs cooked with the garlic and onions while adding the crumbled tofu at the last minute. Trust me, this is another meal the family will love and they will swear the tofu is ricotta cheese.

Just so you know, I do try to make vegan and vegetarian dishes a lot and there are many that if I were just some cruel I-had-to-taste-it-so-I’m-gonna-make-you-eat-it-too blogger dude, I would have published that vegan mac and cheese recipe from last month. It was awful, it sucked, and it was a “so bad my dog wouldn’t eat it crap dish”. I am a bad food filter and once in a while I pay for that. But, I am a professional. (Those of you who have sent me nasty emails or spam be about great deals on medicines will be getting a special recipe soon in your in-box so be on the lookout).

Tofu is very low in Cholesterol and Sodium. It is also a good source of Protein and Calcium. Tomatoes are very low in Saturated Fat and Cholesterol. They are also a good source of Dietary Fiber, Thiamin, Niacin, Vitamin B6, Iron, Phosphorus and Copper, and a very good source of Vitamin A, Vitamin C, Folate, Potassium and Manganese. Garlic is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Calcium, Phosphorus and Selenium, and a very good source of Vitamin C, Vitamin B6 and Manganese as well as very strongly anti-inflammatory. Onion is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin B6, Folate, Potassium and Manganese, and a very good source of Vitamin C and also a strong anti-inflammatory. Spinach is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Niacin and Zinc, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese and a mild anti-inflammatory. Parsley/Oregano/Basil is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Protein, Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Niacin, Vitamin B6, Pantothenic Acid, Phosphorus and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese and a strong anti-inflammatory.

New Veggie Lasagna

This recipe takes a little bit of time but only about 30 to 40 minutes to put together. Once assembled, it can be covered and cooked the next day or popped into the oven. Avoid cooking in a metal pan as the acids in the tomatoes can oxidize the pan.

1 box (pound) whole wheat lasagna noodles, cooked and submerged in water
1 pound extra firm tofu, drained, sliced, and pressed between paper towels
1 whole head garlic, peeled and chopped
1 medium onions, chopped
2 bunches spinach, well washed and dried, chopped.
1 bunch parsley leaves, stems removed, and chopped
1 bunch basil leaves, stems removed, rolled and sliced into thin strips
10 springs oregano, leaves removed and stems discarded
2 – 26 ounce jars marinara sauce, low sodium, no high fructose corn syrup added.
6 ripe large tomatoes, cored and sliced
8 ounces skim mozzarella cheese (for topping)
4 tablespoons extra virgin olive oil
Salt and Pepper to taste

In a large pan over medium heat, add olive oil, onions and garlic and cook until soft and translucent. Add spinach and herbs and cook until wilted stirring to mix. Remove from heat. Crumble tofu and add to spinach mixture and allow to cool.

In a 8 x 12 inch glass baking dish add a very thin layer of tomato sauce and working in layers add pasta, sliced tomatoes, spinach mixture, and marinara sauce. Sprinkle cheese and a light drizzle of olive oil over the top of the lasagna. Bake in a 350 degree oven for approximately 30 minutes or until cheese slightly browns. Allow to cool for at least 15 minutes prior to serving.
Serves 12 as a main course

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