However, we made lasagna for dinner last night and the idea of portion size was out the window. Why? It's lasagna and I haven't experienced the devilish pasta and sauce layers in, I think, three years..?
Yeah, I was craving. Look at our Italian masterpiece:
We served it with a side of simple spinach salad and lazy toasted potato bread croutons covered in Italian dressing.
We had everything but wine!
Classic Tofu Lasagna
12 ounces lasagna noodles
1 pound firm tofu, drained and crumbled
1 pound soft tofu, drained and crumbled
2 tablespoons nutritional yeast
1 teaspoon fresh lemon juice
1 teaspoon salt
1/4 freshly ground black pepper
3 tablespoons minced fresh parsley
1/2 vegan Parmesan or Parmasio (recipe below)
4 cups marinara sauce
1. In a pot of boiling salted water, cook the noodles over medium-high heat, stirring occasionally until just al dente, about 7 minutes. Preheat the oven to 350 F. In a large bowl, combine the firm and soft tofus. Add the nutritional yeast, lemon juice, salt, pepper, parsley, and 1/4 cup of the Parmesan. Mix until well combined.
2. Spoon a layer of the tomato sauce into the bottom of a 9x13-inch baking dish. Top with a layer of cooked noodles. Spread half of the tofu mixture evenly over the noodles. Repeat with another layer of noodles followed by a layer of sauce. Spread the remaining tofu mixture on top of the sauce and finish with a final layer of noodles and sauce. Sprinkle with the remaining 1/4 cup Parmesan. If any sauce remains, save it and serve it in a hot bowl alongside the lasagna.
3. Cover with foil and bake for 45 minutes. Remove cover and bake for 10 minutes longer. Let stand for 10 minutes before serving.
Whew! A lot of work and waiting but it's worth it! (Try saying that three times fast!)
"Reunited and it feels so good..."Here is the recipe for the Parmasio:
1/4 cup sesame seeds
1/4 cup nutritional yeast
1/4 teaspoon salt
1. In a dry skillet, toast the sesame seeds over medium heat, stirring, until golden brown, about 4 to 5 minutes. Immediately remove from the pan to cool so they don't burn.
2. In a food processor, combine the sesame seeds, nutritional yeast, and salt and pulse until finely ground. Store in the refrigerator in a dry container with a tight-fitting lid.
Very hearty recipe; high in protein and calcium and low in fat. I had leftovers for lunch today.
Going to search for a festive coffee recipe for an afternoon drink to share with Rick! =)