Recipe Review: This turned out to be a lot of effort (mind you I’ve only made proper lasagna once prior). I even gave Simon a stern warning that he was going to like it no matter what! Thankfully it was super tasty and supplied us with 8 large slices. As it happens it’s quite filling so I probably could have made it 10 pieces, next time! **Second time round. Didn't feel like as much effort, plus I knew it was worth the effort either way.
Cooking time: 90 minutes plus Serves: 8 to 10
Preheat oven: 205°C
- 1 large onion, chopped
- 1 small head of garlic, chopped
- 225g mushrooms, sliced
- 1 head broccoli, chopped
- 1 package tofu
- 1/2 tsp cayenne pepper
- 1 tsp. oregano
- 1 tsp. basil
- 1 tsp. rosemary
- 2 jars pasta sauce*
- 2 boxes whole grain lasagna noodles**
- 450g frozen spinach, thawed and drained***
- 2 sweet potatoes (or yams), cut into ½” pieces, steamed until soft and mashed
- 6 roma tomatoes, sliced thin
- 1 cup raw cashews, ground
- Salt and pepper to taste****
1. Saute onion and garlic on high heat for 3 minutes in a non-stick pan without oil or water. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl.
2. Steam the broccoli in the same pan as the potatoes until soft crisp and put into the same bowl as the mushroom mixture.
3. Drain the tofu and break it up with your hands into the vegetable bowl. Add the spices to the bowl and combine.
To Assemble: (you'll have 4 layers of noodles)
4. Cover the bottom of a 9 x 10" casserole with a layer of sauce. Add a layer of uncooked noodles. Cover the noodles with sauce.
5. Spread 1/2 of the vegetable mixture over the sauced noodles and cover with a layer of noodles and another of sauce.
6. Add the rest of the vegetable mixture and top with sauce and another layer of noodles.
7. Top the noodles with the mashed yams, and spread the spinach over (using your hands is the easiest). Top with more sauce and a final layer of noodles.
8. Top the noodles with the final layer of sauce and cover with thinly sliced tomatoes.
9. Cover with foil and bake in the over for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the over for 15 minutes. Let sit for 15 minutes before serving.
* I used a jar of normal pasta sauce and spicy pasta sauce. It made the dish!
Going forward I will check that jars of pasta sauce are less than 4 to 6 grams of sugar to suit our “I Quit Sugar” trial guidelines. Otherwise I might make my own next time.
** I used spelt lasagna sheets. I have this idea that they are better for me and I like the taste.
*** I personally hate frozen spinach (I think it tastes odd), I really wish I had used fresh, lightly steamed spinach, as I could taste the frozen spinach which annoyed me.
**** I generally don’t use much salt and pepper when cooking at home.