David and I just finished watching The Social Network. You know, the film about the creator of Facebook that's generating all kinds of film award buzz. It was - not surprisingly - a great movie! It proved interesting on a personal level for me because Facebook was launched in 2003 by a freshman college student; it was the same year I started college as well. Eight years down the road, I'm dreaming of $30,000 a year and the brain behind Facebook is a billionaire. Without saying I'm bitter, I will say that I sometimes question my past choices. Not that any choice would equate to my making billions of dollars - - but it still provides food for thought. While I was seeking a degree in Ballet Performance and English, someone my age was creating in revolutionary things on the internet. Hmmm. I'm quite happy all around, so don't get me wrong. It's just slightly funny.
Anyway, we dined on a grrrrrreat lasagna recipe this evening from Candice Kumai's new cookbook Pretty Delicious. Candice was a contestant on the first season of Top Chef, as well as a chef on the cute Cook Yourself Thin program on Lifetime Television. Her cookbook is very stylish and bright (already earning brownie points from me) and has some really cool recipes. I'm always weary of a lasagna that's too healthy; without the fattening cheese and meat, lasagna can be extremely lackluster. I've made a number of horrid versions utilizing tofu and vegetable slices in lieu of noodles. Yuck. Candice's version does involve tofu and vegetables, but it is also incredibly flavorful. The best praise I can give the recipe is this: David (whose palate prefers fast food and junk) went back for seconds. This is the FIRST time David took second servings of any recipe with tofu. It's amazing! Anyway, here's my variation on the recipe. And - by the way - her book is well work purchasing!
Squash and Mushroom Lasagna
Tofu Marinara:
- 1 tablespoon extra virgin olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 7 oz firm refrigerated tofu, drained
- 28 oz pureed tomatoes
- 1 teaspoon oregano
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 tablespoon balsamic vinegar
Lasagna:
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves, minced
- 8 oz sliced mushrooms
- onion powder
- 9 no-boil lasagna noodles
- 1 large yellow squash, halved lengthwise and cut into half moons
- 1 large zucchini, halved lengthwise and cut into half moons
- dried basil
- Parmesan Reggiano cheese
Preheat the oven to 350 degrees. To make the marinara: head the olive oil in a large saute pan over medium heat. Add the onions and cook for about five minutes, until soft. Add the garlic cloves and continue to cook for about 30 seconds. Crumble the tofu into the pan and add the tomatoes, oregano, salt, and sugar. Let simmer over low heat for 15 minutes. Add the balsamic vinegar. Taste the sauce for flavor and adjust salt vs. sugar until you get it just right.
Meanwhile, to make the lasagna: heat the olive oil in a medium saute pan over medium heat. Add the garlic and cook for about 30 seconds. Add the mushrooms and cook for 8-10 minutes, until the mushrooms are well seared and have released their liquid. Add onion powder and salt to taste. Take the mushrooms off the heat.
Spread 1/4 tofu marinara in the bottom of a 9x13 inch casserole dish. Lay three lasagna noodles on top. Sprinkle 1/2 the squash and zucchini over the noodles and sprinkle with salt and dried basil. Add 1/2 the mushrooms and 2 tablespoons of the cheese. Spread another 1/4 tofu marinara over the mushrooms and lay three more noodles over the marinara. Add the rest of the squash, zucchini, and mushrooms next and sprinkle with salt, dried basil, and 2 more tablespoons cheese. Spread another 1/4 tofu marinara over the vegetables and top with the remaining 3 lasagna noodles. Finally, add the remaining tofu marinara. Cover the casserole with tin foil and bake for 50 minutes. Remove the foil, add 1/2 cup more cheese over top of the lasagna, and bake for an additional 10 minutes. Let rest for 20 minutes and then enjoy! serves 6-8
No comments:
Post a Comment