Saturday, April 16, 2011

Red Chard and Spinach Lasagna


12 oz lasagna noodles
1 tbsp olive oil
2 garlic cloves, minced
8 oz fresh red chard, tough stems removed and coarsely chopped
9 oz baby spinach, coarsely chopped
1 lb firm tofu, drained and crumbled
1 lb soft tofu, drained and crumbled
2 tbsp nutritional yeast
1 tsp fresh lemon juice
2 tbsp italian parsley
1 tsp salt
1/4 tsp freshly ground black pepper
3 1/2 cups marinara sauce
1/4 cup Parmasio (recipe on past posts)

In a pot of boiling salted water, cook the noodles over medium high heat, stirring occasionallly until just al dente, about 7 minutes. Preheat the oven to 350 degrees.
In a large saucepan, heat the oil over medium heat. Add the garlic and cook until fragrant. Add the chard and cook, stirring until wilted, about 5 minutes. Add the spinach and continue to cook, stirring until wilted, about 5 minutes more. Cover and cook until soft, about 3 minutes. Uncover and set aside to cool. When cool enough to handle, drain any remaining moisture from the greens, pressing against them with a large spoon to squeeze out any excess liquid. Place the greens in a large bowl. Add tofus and nutritional yeast, lemon juice, parsley, salt, and pepper. Mix until well combined.
Spoon a layer of the tomato sauce into the bottom of a 9 X 13 inch baking dish. top with a layer of the noodles. Spread half of the tofu mixture evenly over the noodles. Repeat with another layer of noodles and a layer of sauce. Spread the remaining tofu mixture on top of the sauce and finish with a final layer of noodles, asuce, and top with the Parmesan.
Cover with foil and bake for 45 minutes. Remove cover and bake 10 minutes loonger. Let stand for 10 minutes before serving.

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