Colorful Vegetarian Lasagna
I'm so proud to work with the American Cancer Society and it was super fun to put together A Healthier Holiday Table, a crowd-sourced repository of recipes to help inspire people to eat well. Come share a recipe! Today, I'm sharing a colorful vegetarian lasagna I recently made; it's great if you have a vegetarian in the house (as we do with Laurel) or want to take a break from meat (as Jon and I periodically do); I bump up the protein by adding tofu. Also, it's fast, easy, and kids can help (Laurel chopped the vegetables and did all the layering). And since I'm obsessed with crockpots, I'm thinking about tossing this whole thing in there next time!
Christine's Colorful Vegetarian Lasagna
1. Preheat oven to 375 degrees. In a large measuring cup or bowl, mix diced tomato, vegetable stock, and 1 teaspoon of salt. Thinly spread some tomato sauce on the bottom of a 9 x 13 baking dish. In a separate bowl, mix ricotta, tofu, egg, and remaining 1 teaspoon of salt.
2. Place one layer of lasagna noodles (usually 3-4...see package directions) on bottom of baking dish. Spread one third of ricotta-tofu mixture on top of noodles. Spread diced potatoes on top, followed by one third of the remaining sauce. Sprinkle one third of shredded cheese. Repeat this layering process twice (but with the broccoli then corn as the next layering veggies) until all ingredients are used up.
3. Cover lasagna with foil and place on a baking dish (to catch potential drips). Bake 45 minutes then remove foil top and bake another 5-10 minutes until cheese on top gets bubbly and lightly browned. Enjoy!
ACS has a lot of handy content on their website. Check out their tips for eating healthy, getting active, adding more veggies, fruits, and whole grains to your diet, and keeping your pantry stocked with basics that will help you pull together fast meals on busy nights. You know, so you're ready to toss stuff in your crockpot!