Peekaboo Press

Easy-licious Veggie Tofu Lasagna

What’s for dinner?

Easy Healthy and Delicious Veggie Tofu Lasagna

With a vegetarian husband and a toddler at home it’s not always so easy to create healthy and delicious dinners that will please each of our palates. Luckily, my son loves broccoli, amazingly it’s just about his favorite food.  Strange? I have no idea.. maybe because we sort of assumed he wouldn’t like it, we made such a big deal at first about how amazing and delicious broccoli was.. so he’s like… this is the best stuff ever!  We are like… we know!

He definitely loves foods with lots of flavor. Like soups or dishes that are cooked with onions.  I can definitely see the difference as he says “more!” Such a young man he is. Eating like the rest of us.

This lasagna is full of flavor and the easy part is you can adapt it anyway that best suits the taste buds of your family members. You can add meat sauce, replace tofu for ricotta cheese. Do whatever works for you. Spinach is a yummy addition as well. I usually make this recipe with whatever I have on hand, be it carrots, corn, red kidney beans.

Another amazing idea, which we actually do often is replace the pasta with large slices of sweet potato.  It is surprisingly the best thing ever. Our son is somewhat obsessed with baked sweet potato. Just nice to change it up a bit. Now that I think of it, long slices of eggplant should work very well too. So many ways to sneak in those veggies for non veggie loving children.

For this recipe I like to use a glass pan.  Today I used 2 9×9 square shaped pans. Planning to freeze one lasagna for later date. You could make one larger size if you have a larger rectangular glass pan.

This is also a perfect and great way to get the little ones helping in the kitchen.  Hand them a large wooden spoon and have them spread the sauce, veggies, place down pasta… help that mini chef gain confidence in the kitchen. Such a fun afternoon activity and look dinner is made!

Here is the recipe

Ingredients:

1. container of firm tofu

1/2 tsp. salt

1. can tomato sauce

2. heads of broccoli (chopped)

1 cup frozen peas (or any other frozen veggies you have on hand)

1 cup grated cheese (mozzarella or cheddar work well)

1 box whole wheat lasagna pasta. (You prob won’t need the whole box)

any herbs or flavoring you like… (ie. parsley, basil)

Directions:

1. preheat oven to 350 degrees

2. in food processor puree package of tofu adding salt along with any herbs or spices you choose to add flavor. (This step is in place of ricotta, ricotta would be perfect here too)

3. chop up broccoli into small chunks.

4. grate the cheese and set aside.

5. spread 1/2 cup of tomato sauce over bottom of the pan

6. place pasta on top of sauce covering surface of pan.

7. add layer of tofu and smooth over pasta to cover surface.

8. add a layer of broccoli and frozen peas or other veggies.

9. add layer of shredded cheese.

10. add layer of pasta sauce

11. add another layer of pasta to cover surface

12. add layer of tofu

13. another layer of veggies

14. layer of shredded cheese.

15. another layer of pasta!

16. cover with remainder of tomato sauce

17. top with shredded cheese

18. cover with tin foil

19 bake 350 for 1 hour. After 45 minutes remove tin foil.

serve and enjoy!

“Be thankful for what you have; you’ll end up having more. If you concentrate on what you don’t have, you will never, ever have enough.” Oprah Winfrey

Hope your family enjoys it as much as mine did.

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