Dinner Plate #75

 

Lasagna again! This one is a spinach artichoke lasagna (recipe from Stacey Homemaker), served with baked tofu with Italian herbs (recipe from Oh My Veggies), steamed green beans, and carrots glazed in carrot juice (recipe from Forager Chef using vegan butter).

Although I prefer a lasagna with ricotta, this was pretty good. If I had it to do over again, I would sauté the mushrooms rather than roasting them; the roasted mushrooms had a concentrated flavor, but the texture wasn't what I would typically want. However, I see more lasagna in my future, because I have more lasagna noodles, so never fear; there will be more lasagna. I'm really glad that was one of my choices for "extra" things to buy and use up this year.

The tofu was good, too. Nothing special, but easy and it could cook at the same time as the lasagna (everything went in at 375; I didn't worry about the 400 degrees specified in the tofu recipe, as tofu is very forgiving).

The veggies were good. I had the carrot juice to use, but I think there are other ways I want to use it than this. Still, it was very, very carrotty, the most carrotty of carrots I've ever had, and I do love carrots!