I found an awesome recipe for Herbed Tofu Lasagna in April’s issue of Vegetarian Times and decided to modify it to my liking. I used sauteed portabello mushrooms and asparagus (in lieu of zucchini); omitted the toasted pine nuts and red pepper flakes; made my own fresh basil and garlic marinara sauce; and added way more salt to taste.

Dave and I sampled this recipe to judge whether I could make it for Palm Sunday dinner. I come from an all-Italian family that’s very ethnocentric when it comes to cuisine, so I can’t really pass off “mock” dishes to them. Their palates will get angry, and you won’t like it when their palates get angry! I knew I’d have to chose a dish that was different, yet familiar in some way if I was to prove to them that vegan meals can be delicious, too!

Well, I served it, and EVERYONE ate it. I thought for sure my brother would balk at it, since he hates asparagus and I figured he’d deem the tofu “not normal,” but he ate it, too. I couldn’t believe it. And if you’re thinking that my beloved sibling would eat whatever he’s served just to spare the cook’s feelings, I think his wife would disagree with you.

Herbed Tofo Lasagna
with Portabello Mushrooms and Asparagus

2 14oz. Pkg. firm tofu, well drained
1/2 cup chopped fresh basil
1/3 cup chopped fresh parsley
2 cloves garlic, peeled
2 Tbs. lemon juice
1-3 tsp. salt (to taste)
1/4 tsp. sugar
1-3 Tbs. olive oil
* 10 stalks asparagus, cut
* portabello mushroom slices
5 cups marinara sauce (I made my own, but you can use any jar sauce)
** 9 strips no-boil lasagna noodles (I used Ronzoni)

1. Preheat oven to 350F.
2. Saute mushrooms and asparagus in olive oil a few minutes til tender.
3. Combine tofu, basil, parsley, garlic, lemon juice, salt, and sugar in food processor. Blend until smooth and similar to ricotta cheese in texture (takes only a few seconds).
4. To a 9 x 13 baking pan, add a thin layer of marinara sauce, then place 3 noodles across; top with half the tofu mixture, then the asparagus, then add sauce. Top with another layer of 3 noodles across, the remaining tofu, then add the mushooms and sauce. Finish with last layer of 3 noodles across and top with remaining sauce. (Click the glorious assembly diagram at left I just made for a larger view.)

5. Cover with foil and bake 1 hour. Let rest 10 minutes before serving.

* I didn’t measure how much vegetables I used. For the asparagus, it was about half a bunch; I used an entire packaged of sliced, prepackaged portabello mushrooms, which was enough to cover the one layer. I like to separate the vegetables so each has its own layer.

** I guess you can use traditional boiled noodles, but a lot of brands make no-boil noodles. I use Ronzoni, because I found that they do not have egg whites like some other products I saw. Ronzoni’s noodles come packaged as small squares which fit perfectly as 3 across on a 13-inch-long/9-inch length pan. The noodles should not touch or overlap, as the noodles will expand while cooking. (Click yet another of my wonderful diagrams to the left for a larger view.) I used 9 noodles: 3 per layer. The noodles have ridge which the sauce falls into leaving plain-looking areas, but it still tastes good.

I probably used a lot more salt that the recipe specifies. I put it in my homemade sauce; I added to taste to the tofu mixture (so it was probably more like 3 tsp.); and as I constructed the layers, I sprinkled salt to the top. And if you’re worried about my salt intake, fear not. It’s fine. It’s a long story, but rest assured, it’s all safe. You add the amount your comfortable with, and be sure to use fresh ingredients throughout. It really makes the difference.

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This entry was posted on Thursday, April 13th, 2006 at 10:48 am and is filed under baking, vegan foods. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.