So, I had a few leftover ingredients from the lasagna rolls from yesterday but didn't want to have the same meal twice. A few little changes and I came up with a deconstructed version of a spinach and ricotta lasagna. Of course, I use faux ricotta made from tofu but you get the idea. This was delicious and required much less time (and fewer dishes) than the lasagna. I also added a little extra pepper which complimented the dish well. Next time, I am going to mix in the tomato sauce with the pasta so that I can skip the broiler step and get a better coating on the pasta.
This looks amazing! Can you start putting the recipes up online along with the pictures?
ReplyDeleteThanks for the comment! I'm actually terrible at recipes. Most of my creations are just experiments. However, I will try to add ingredients and methods from now on.
ReplyDeleteFor this meal:
Cook pasta according to package.
Saute onions, garlic (a few cloves) and spinach with a combination of italian herbs, salt, pepper and a pinch of red pepper flakes.
Puree tofu (firm works best) with some olive oil until you reach desired consistency. You can substitute with ricotta if you prefer.
Add the tofu to the sauteed veggies and combine with pasta.
Add some pasta sauce (homemade or bottled) and combine well.
This meal is quite fast and you can make a big batch of it and store it in the fridge. I would store it without mixing in the pasta sauce. To reheat I recommend using the oven and mixing in the pasta sauce at that time.
Enjoy!