Author Notes
There's always those times where there is not much to work with in the kitchen so ultimately you end up using almost everything in the cabinets and fridge, "cabinet vibrations" my boyfriend calls it. Although we are not vegetarians we do still enjoy to eat as so. I had a friend prepare this recipe for some guests who were vegetarians and from what I hear it was a hit! You could of course use any variety of vegetables in this recipe. —JennT1981
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Ingredients
- Lasagna
-
6
ready-bake lasagna sheets
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2
carrots, peeled and grated
-
1
zucchini, grated
-
1/2 cup
button mushrooms, sliced
-
1/2 cup
frozen spinach, thawed and squeezed dry
-
1 cup
broccoli, florets
-
1 cup
spaghetti squash, cooked and chopped
-
1 cup
ricotta
-
2 cups
mozzarella, shredded
-
1/4 cup
parmesan, freshly grated
-
1/4 cup
fresh basil, finely chopped
- Sauce
-
2 tablespoons
unsalted
-
2
cloves garlic, minced
-
1
shallot, minced
-
1 1/2 cups
whole milk
-
8 ounces
silkened tofu, blended or processed
-
1/2 teaspoon
cayenne
-
2 teaspoons
ground nutmeg
-
1 dash
salt
-
1 dash
cracked pepper
-
1/3 cup
cold water
-
1 1/2 tablespoons
cornstarch
Directions
-
Preheat oven to 350 degrees F.
-
In a large sauce pan melt butter over medium heat and add garlic and shallot.
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Cook 1 to 2 minutes being careful not to burn.
-
Slowly add milk, tofu, cayenne, nutmeg, salt and pepper and let simmer 3 to 5 minutes for flavors to meld.
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Combine cornstarch and cold water, mix well and add to sauce.
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Cook until sauce thickens slightly about 2 to 3 minutes.
-
Begin adding vegetables and stir to combine thoroughly. Season with salt and pepper if needed.
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Assemble lasagna in a 9 x 9 baking dish by coating bottom with sauce, next evenly layer the sheets, more sauce, ricotta then mozzarella until ingredients are gone.
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Top with parmesan, cover and bake about 20 to 25 minutes.
-
Remove foil and continue cooking another 5 to 10 minutes until bubbly and golden.
Let rest about 5 minutes before slicing and serving.
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