|Lasagna a la Leftovers!|
We've had a busy week house hunting, (eating crap while on the road) and I was craving something comforting as well as nourishing so I decided to throw together a lasagna for dinner tonight. Using the tofu basil ricotta recipe from The Post Punk Kitchen and digging through the bottom of my vegetable drawer, I came up with a couple of old zucchinis and some mushrooms to use add some interest. I had just enough leftover homemade tomato-vegetable sauce languishing in the fridge to make this work. I sliced and roasted the zucchinis for a bit and then sauteed an onion with the mushrooms. Layering as follows; sauce, noodles, zucchini, the tofu-ricotta mixture and then more sauce followed by noodles, mushroom and onions, tofu-ricotta, sauce, noodles and then the remainder of my Daiya cheese. Not bad! Next time I'll leave off the Daiya cheese. I don't think I'm a fan and I figured out why tonight. It has this strange almost sweet flavour that doesn't sit well with me. I can live without it.