Lasagna — the delicious concoction of Italian flavors is like a digestive dream. Smothered in riccotta and mozzerella cheese, it can also be a nightmare to your thighs.
I hardly used to make it because I always felt so heavy and lethargic afterward, as though it took 3 days for one piece to travel through my system. My friend introduced me to Tofu Lasagna, which not only tastes very similar to “the real thing” but is also much cheaper, healthier, and leaves you feeling light and energized.
To make it, mash 1 block of soft tofu with 1 egg and salt and pepper. Use this mixture as a substitute for the ricotta cheese.
Never made lasagna before? Here’s how you do it: Set the oven for 350 degrees. Find a good size rectangular pan. Cook lasagna noodles on the stove for about 5 minutes, so they are almost fully cooked. Pour some tomato or spaghetti sauce on the bottom of the pan. Layer some lasagna noodles on top. Cover that with any kind of veggies (try spinach, broccoli, cauliflaur, zucchini, even sweet potato). Add cooked beef if you choose, then smother that with the tofu mixture, topped with mozzerella or Monterey Jack cheese. Liberally pour on the tomato sauce. Continue with the layers til the pan is full. Top the whole meal off with some sauce and cheese. Cook covered in the oven for 35 minutes, uncovered for another 15 minutes.
Let it cool for about 10 minutes, or dive in if you choose.