*Use no bake noodles, I mean, honestly, they are so easy--I've also made this with multi layers of Wontons.
Make the Marinara (or your favorite jar of stuff)
3 tablespoons of olive oil
1 onion chopped
5 or 6 cloves of garlic minced
1/2 cup fresh basil chopped--use fresh, but if you must use dry, 2 hefty teaspoons should do
1 can tomato sauce
1 can fire roasted tomatoes
1 teaspoon dried oregano or 3 stalks of fresh from the garden--the leaves are so little
1 teaspoon dried rosemary or 1 stalk of fresh rosemary
1 teaspoon dried marjoram
2 tablespoons maple syrup
1 teaspoon sugar
Dash of salt to taste
Fresh ground pepper
In a medium sauce pan, heat the oil, add the onions and garlic. Simmer for about five minutes, don't let the onions or garlic get brown. Then add everything else. Bring to a medium boil--boil for about ten minutes. Then reduce to a simmer, and let simmer (meanwhile making the house smell amazing!)--for about 40 minutes. Just give a stir every now and then. Taste it--I cannot over emphasize this enough. I think it was James Beard who said our taste and our hands are the most important components in cooking, or something like that. Start the lasagna.
The Roasted 3-Veggie Lasagna (or 4 or 5--your pick)
2 zucchini sliced about 1/4 " thick
1 jar roasted red peppers (these appear a lot in my recipes--I just love them!)
4 large cap portobello mushrooms
1 bag or bunch of spinach (try not to use frozen)
1 package soy Parmesan cheese
3 tablespoons olive oil
Sprinkle of Mrs. Dash or Spike or salt and pepper, your call
1 package no-boil lasagna noodles
1 recipe of bechamel (recipe below)
1 recipe of marinara (recipe above)
Roast your veggies on top of the stove or your favorite grilling method (I have a nifty top-of-stove two-oven burner pan I got from the big WM--it was like twenty bucks--best investment ever, and it is not that cast iron kind, it works just fine). I spray this. Then, add olive oil in a bowl and have a small brush ready to coat the veggies.Prep the veggies, lay out on grill--get the good grill marks on them. The mushrooms will take longer--so maybe watch your heat levels. Save the spinach for layering.
The Tofu Ricotta
1 package firm tofu
*Any combination of Italian seasonings you'd like--a teaspoon dried each: oregano, basil, marjoram
Season salt
Bit of ground fresh pepper
Place in a food processor and mix until mixture is creamy and smooth looking.
The Bechamel (this is extremely easy)
2 tablespoons olive oil
2 tablespoons flour
2 cups soy milk
1 teaspoon nutmeg
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground pepper
Heat oil. Add flour--whisk or stir until it looks a bit yellow and a bit creamy. Add soy milk. Add mustard and nutmeg, salt and pepper. Bring to a boil--don't let it stay at a boil for a long time! Once the boil happens, turn it down and let it simmer, it should be thickening on you. Set aside.
Layering the Lasagna
Preheat oven to 350. Oil a 9 x 13 baking pan. NOTE: On layering lasagna: this is not an exact science so please do not freak out! Just layer baby! As a reference here is the order I did it. Ladle a bit of marinara on the bottom of the dish. Add a layer of noodles. Add a spread of tofu ricotta. Then layer your grilled zucchini. Add a cup of shredded soy cheese. Add another layer of noodles. Add a ladle of marinara. Add a layer of a handful of spinach--fresh, as is, no need to cook it. Add layer of mushrooms. Add layer of noodles. Add a layer of tofu ricotta. Now ladle some of the bechamel in there. Like a cup. Add roasted red peppers--try to spread these veggies out on each of their prospective layers--evenly so the slices each have some of all veggie in it. Add another handful of spinach leaves. Then ladle some more marinara. Add final layer of noodles. Add a ladle of bechamel. Then a ladle of marinara, then layer of shredded cheese on top. Cover and bake for 45 minutes. Uncover and bake another 15 minutes. Let cool for 15 minutes (the cooling part is critical!). Serve with a nice side salad.
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