Pumpkin Tofu Lasagna

This is a cheese-less and meatless lasagna (the first one I’ve ever made!)! It was very much a “use whatever you have in the fridge” sort of deal, but I loosely followed this recipe right here. I’d love to follow it exactly someday, but as much as I love the game, my refrigerator didn’t need more Tetris-ing. It was somewhat time-consuming only in the respect that I’m kinda slow in the morning and tend to try to do a billion things at once, but in any case, I think this took a little over an hour to prepare? (I had the kind of lasagna noodles that you have to cook beforehand. If you want to save yourself the trouble, buy the no-boil ones or experiment with the liquid content of the sauce you’re using/making!)

Pumpkin Tofu Lasagna

Ingredients:
-6 lasagna sheets
-handful of walnuts, diced
(Zucchini Layer)
-2 medium zucchinis, thinly sliced
-2 cloves garlic, minced
-freshly ground black pepper, to taste
-1 sprinkle sea salt
(Spinach Tofu Layer)
<1 tbsp EVOO
-9 oz spinach
-1 lb silken tofu, cubed
-1/4 cup bell peppers diced
-nutritional yeast (enough to sprinkle over entire pan)
-freshly ground black pepper, to taste
-1 sprinkle sea salt
-1 clove garlic, minced
(Pumpkin Layer)
-2 15 oz cans pure pumpkin
-1 tbsp light brown sugar
-cinnamon
-ginger
-cayenne pepper
-chili powder
-2 cloves garlic, minced
-1 sprinkle sea salt

Instructions:
1) Preheat oven to 375 F.
2) (Zucchini Layer) Heat up some EVOO in a pan and saute garlic + zucchini slices until tender. Set aside in a separate bowl.
3) (Spinach Tofu Layer) In the same skillet, throw in the cubed tofu, spinach, bell peppers and all spices. Set aside in separate bowl.
4) (Pumpkin Layer) Add all ingredients into a medium-sized pot and stir until warmed through (~5 minutes).
5) (Assembly) Line a 9×13 pan with aluminum foil and spread ~1 cup of the pumpkin mixture on the bottom of the pan. Layer lasagna sheets evenly on top. Add the zucchinis, then the spinach tofu mixture and sprinkle nutritional yeast evenly over all of it. Layer lasagna sheets over that and spread the rest of the pumpkin mixture evenly over the top. Top with diced/crushed walnuts.

This kindasorta shows the layers.

Spinach tofu layer!

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About Farrah

A frugal, selectively antisocial Family Medicine resident physician with too many interests. Loves...God, family, friends, volunteering and helping others, making others happy, music (especially piano and singing), Tahitian/hula/salsa/pole dancing, aerial silks, learning, writing, cooking, eating, sleeping, lifting weights, playing SNES and DS, photography, editing, window-shopping, gymnastics, kickboxing, BJJ, finding great deals, pyrography, horseback riding, archery, frolicking in the great outdoors...making every moment count.

Posted on November 5, 2013, in Food and tagged , , , , . Bookmark the permalink. Leave a comment.

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