I have no idea how to photograph lasagna, especially in the dark, but here is one I made! I made my favorite
tofu-cashew ricotta (from From My Bowl) and attempted to make my own sauce out of the rest of my can of crushed tomatoes, Italian seasoning, beef-style TVP, mushrooms, peppers, garlic, and onions. The cheese that rounded it out was some Daiya mozzarella I had and some Violife Parmesan. I sprinkled a bit of fresh basil I had from my neighbor on top for a bit more flavor. I liked this, but I went too light on the salt. I can make
amazing lasagna out of basically any jarred pasta sauce, but this sauce needed a bit of help. When I ate this with a slice of garlic toast, though, it was perfect. This loaf-pan sized lasagna is a good size, too--there are leftovers, obviously, but not so many that one gets sick of it.
The only real problem is that I now have exactly two lasagna noodles left in the box. What would you do with two lasagna noodles? I may end up breaking them up for soup, but invite your ideas, too!
Lasagna rolls would be perfect, as 2 would be the perfect serving size.
ReplyDeleteHmm, this sounds good! But how to get just two servings of ricotta...
DeleteRicotta isn’t needed, just sub whatever bean shmear, corresponding flavored sautéed veg and cheeze is a bonus. One can certainly get fancier, but the simple rolls are the best.
ReplyDeleteOh. Mah. Gawd! This looks delicious! I have been wanting to make lasagna or stuffed shells for a while and now I'm actually motivated to. You can def use those last noodles in soup or you could also try halving or quartering the tofu ricotta and using any leftovers in a quick ziti or some stuffed shells? Yum!
ReplyDeleteI had been thinking about making stuffed shells, if I can find some giant shell pasta. This could work out!
DeleteYum, your lasagna looks amazing, and sounds absolutely perfect paired with garlic toast!
ReplyDeleteThere are so many things that garlic toast makes even better!
Delete