Monday, July 21, 2008

I love leftovers!!!

Lasagna leftovers in particular are fabulous . . . that was what we had for dinner tonight. Since making a big lasagna batch and enjoying it for a few meals is super convenient, I though I'd share my protein packed lasagna recipe that cuts some of the fat and adds fiber and protein in some creative ways.

Kir's Meat & Tofu Whole Grain Lasagna
  • 1 Package DaVinci Whole Wheat Lasagna
  • 2 Jars Packaged Tomato Sauce (this is my cheat) - I make mine from scratch about 2/3 of the time, but since we are going for quick and easy . . . try this:)
  • 6-8 Oz Lean Ground Beef
  • 1/2 Red Onion, Diced
  • 5 Garlic Cloves, Diced
  • 4-5 Tbsp Basil Paste, Gourmet Garden makes my fave
  • 2 Tbsp Oregano, Dried
  • 1 tsp Olive Oil
  • 2 Packages Nori Mu Firm Tofu
  • 1/4 c Low Fat Sour Cream
  • 1 1/2 c shredded Parmesan cheese
  • Salt & Pepper to Taste
Preheat Oven to 350 degrees. Don't bother cooking the Lasagna noodles. This recipe calls for a bit of extra sauce and the liquid cooks the lasagna in the oven, saving you a step that is quite the hassle.

Heat olive oil on medium high in a non-stick pot that is large enough to hold all the sauce. Saute onions and garlic in the oil until golden brown. Add the ground beef and brown for 4-5 minutes, breaking it up into small chunks as it cooks. Add the canned tomato sauce, oregano and 1/2 of the basil, salt & pepper to taste. Simmer sauce for 5-10 minutes to allow the flavors to meld a bit.

While the sauce simmers, unpack the tofu and mix it with the sour cream and remaining basil. Add some pepper if you like a bit of space. Mix this together until it has a texture a bit like ricotta.

Now, begin to layer just like a regular lasagna. Put a small bit of sauce in the bottom of the lasagna pan, add a layer of noodles, a layer of sauce, a layer of the tofu mixture and a sprinkling of Parmesan. Continue this layering until you have used all your ingredients, ending with a topping of sauce and Parmesan. Top with tin foil and bake for 40 minutes. Remove the foil and broil for just a few minutes till golden and bubbling. Remove from the oven and let rest for a few minutes. Slice and serve with gusto!!!! Serves 8 easily . . . so if you are fewer, enjoy your leftovers for a few days to come:)))

Time Saving Tip: Last week, I prepared and assembled all the ingredients in under 25 minutes. Then I popped it in the oven while I went to the gym!

1 comment:

Doug said...

Ooh...I absolutely LOVE lasagna and you're right...leftover lasagna is even better. Ditto with spagetti sauce & meatballs.