Daily Archives: March 16, 2014

Garden Ricotta Lasagna

My church’s cooking class was just this past Monday! Heidi showed us how to make…17 different recipes in under 2 hours (complete with samples of everything). She is a magical being.

The class was sponsored by the Greenbrier Better Living Center & Thrift Shop that my church runs, since they want to promote healthier eating habits/show the community that healthy food can indeed be delicious and doesn’t necessarily have to be super complicated/expensive. There were also raffles throughout for the cookbook that a lot of the recipes were from, loaves of freshly baked homemade bread, and various healthier and/or vegan substitutes (e.g. tofutti cream cheese, tofutti sour cream, Earth Balance, organic tempeh). :] Although I didn’t win anything, I was filled up with delicious food and Vicki made sure that I packed as many plates as I wanted home with me. I love them. <3

The first recipe I’m going to share is a super delicious lasagna! This apparently tastes even more amazing when topped with cashew cream sauce (will share that one of these days), but…kinda forgot about it. :O I’ll have to try it again sometime. The Garden Ricotta part is from page 136 of Chloe’s Kitchen. Heidi subbed in her own marinara recipe for it though!

Garden Ricotta Lasagna

~16 lasagna noodles
(Garden Ricotta)
-2 tbsp EVOO
-1 onion, chopped
-3 cloves garlic
-1 14-oz. package extra-firm tofu, drained
-2 tbsp lemon juice (~juice of 1 lemon)
-1 1/2 tsp sea salt
-1 1/2 tsp freshly ground black pepper
-1 tbsp white miso paste
-3 cups fresh basil
-5 oz. baby spinach

(Marinara Sauce)
-28 oz. crushed tomatoes
-1/2 cup tomato paste
-1/2 cup water
-1 1/2 tsp onion powder
-1 tsp garlic powder
-1 tsp oregano
-1/2 tsp basil
-1/2 tsp paprika
-1/8 tsp black pepper
-2 tsp sugar
-1 dash cayenne pepper
-2 tbsp EVOO
-1 onion
-2-3 celery stalks, chopped
-1 large carrot, grated or finely chopped

1) (Garden Ricotta) In a large skillet, heat oil over medium heat + saute onions until soft. Remove from heat.
2) In the food processor, combine onions, garlic, tofu, lemon juice, salt, pepper + miso paste. Pulse until mixture is almost smooth, but still has some texture. Add basil + spinach and pulse a few more times to incorporate. Adjust seasoning to taste.
3) Preheat oven to 375 and lightly grease a 9×13-in. pan.
4) (Marinara) Mix + warm the crushed tomatoes, tomato paste + water while assembling spices. Mix all the spices together and add it to the warming tomato sauce.
5) Saute onion, celery + carrot in EVOO and add it to the simmering sauce. If you want a smoother sauce, blend the veggies before adding them to the sauce.
6) (Assembly) Spread a thin layer of marinara sauce on the bottom of the prepared pan. Arrange 4 lasagna noodles across the pan. Spread 1/2 the Garden Ricotta over the noodles. Layer 1/2 the spinach over the Garden ricotta and arrange 4 more noodles on top.
7) Spread another layer of sauce over the noodles and arrange 4 more noodles on top.
8) Top with another layer of sauce, the remaining Garden Ricotta + spinach and 4 more noodles. Top with remaining sauce. (You might have some noodles left over.)
9) Cover baking pan with foil and bake for ~45 minutes, or until noodles are cooked + sauce is hot and bubbling.
10) Remove from oven + let rest for 5 minutes before serving.