This was is a WINNER! Will definitely be making this again!
Seriously this stuff is so dang good and today it was WAAAAAAAAAAAY better than last night!
Vegetarian Lasagna (not only meat free but pasta free too!!!)
|Chopped up some roasted garlic, then also drained the Extra Firm tofu (same brand as last time). |
I did not press out anything though, just left a bit of whatever was in there, in there. Broke it apart
in a mixing bowl.
|Added rosemary, roasted garlic, salt, and yes, red pepper flakes, green onion; along with some basil.|
Basically I would say anything goes here and just season to taste is what I did. Guessed and hoped
it came out ok!
|Slice small red potatoes very thin, spray with OO non-stick spray on the foil works good and even on top if you want; salt and pepper too if you want. I did. Its sorta like making potato chips!|
|More sliced taters...bake these for about 15 minutes 425; less if you have them paper thin (I had a couple that were too thin and got crispy burnt.|
|Then you start layering..I first put a little bit of sauce (whatever you want to use) on the bottom of the baking dish|
|....Then a layer of the potatoes, a layer of the tofu mixture...|
|Theeeeeeeeeeeeeeen...I added a layer of spinach!|
|Then more sauce, more potatoes, more tofu mix, spinach (that was the last layer of spinach I put), but basically it came out to 3 layers of potatoes as with everything else and 2 layers of spinach.|
If you want the the original recipe with really pretty pictures you can go to Megan's blog and see it here. You will just need to scroll pretty far down in the post.