Since I've got this head cold turned sinus infection I've given up dairy in hopes to help clear it all up. Small dilema, Lasagna was on the menu and I don't 'do' tofu except at restaurants. So I sucked in my checks and gave it a whirl. Turned out pretty and tasty. Too bad I'm so congested I didn't think to take any pictures to show off my yummy creation.
For the sauce I just took a can of crushed tomatoes and added italian seasoning, onion powder, garlic, chunks of roasted red peppers, and pieces of sun dried tomatoes.
It was the 'cheese' layer that was a bit more tricky. I usually blend cottage cheese with baby spinach into what my sister titled green goop. I knew that I wanted the spinach still, but what to blend with it?! I settled on a bean creamed spinach recipe from epicurious that I modified.
1 Tb olive oil
1 c chopped onions
2 c navy beans
1/2 c water
1 tsp powdered bullion
1/8 tsp nutmeg
2 Tbsp lemon juice
black pepper
1/4 c green olives
1 handful baby spinach
I think that even I was surprised by the depth of flavor to the sauce. I'll credit that to the olives, I've found they are the best stand in for when I'm wanting some cheese, especially feta.
It was definitely best the first time straight out of the oven as the bean sauce got a bit dried out when reheated. Still tasty and satisfying overall!
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