Weekends are busy for us. The mostly vegetarian family and I actually ate this for dinner last night. I made it Saturday and didn’t bake it until Sunday. We had a play date scheduled for late Sunday afternoon and I had no idea what time our company would be leaving. Most families would probably opt for pizza or some sort of take out. This was much better than take out, mostly vegetarian, and cheaper than ordering out. The catch? Planning ahead. Which is why I assembled it on Saturday.
1/2 onion, chopped
2-3 cloves garlic, chopped
one box of uncooked thin pasta (I used Barilla)
large bag of frozen chopped spinach
large bag of frozen artichoke hearts
2 c. shredded mozzarella cheese
8 oz. package of extra firm tofu (pressed and crumbled)
1 T. lemon juice
1 tsp. oregano
1 tsp. dried basil
1.) Crumble pressed tofu into a mixing bowl. Add lemon juice, dried basil, oregano, and 1 chopped clove of garlic; to create “ricotta”.
2.) In a large skillet, cook onions until clear. Add the rest of the garlic cloves. Add frozen artichokes and spinach (will thaw in skillet).
3.) Layer the bottom of a 9 x 13 pan with pasta sheets. Add tofu ricotta and a few scoops of the spinach/artichoke mixture. Sprinkle with a bit of mozzarella. Add more sheets of pasta and repeat. Cover the last layer with mozzarella and cover. Bake at 350 degrees for an hour. Uncover and bake an additional 15 minutes to lightly brown the top.
This lasagna would be a good way for non-tofu eaters to try it. This version does not have a sauce either. I personally don’t think it needs it. Some people might want to add a tomato or cream sauce. Feel free!