I think the title explains this one y’all. I’m going to Cleveland this weekend and I had a bunch of sad leftover produce in my fridge and NOTHING, I tell you, NOTHING freezes better than a “lasagna.”
- 1 $1.49 Box Lasagna Noodles (About 15 Noodles)
- 1/5 leftover Box of Spaghetti Noodles? (Whatever extra noodles you have really, to replace the extra lasagna noodles you didn’t buy)
- 2 Blocks of Tofu (They don’t sell this at ALDI sorry 😥 )
- 1 Lemon (Juiced by Boyfriend, available in ENTIRE BAGS at ALDI)
- 1/3 Cup Nutritional Yeast (also not sold at ALDI)
- 3 tsp sea salt (to taste) (please have this in your house already geez)
- 1 tsp freshly ground black pepper
- 2 $1.89 Jars “Priano” Vegetable Primavera Spaghetti Sauce
- 1 $1.59 package of of basil
- 2 $0.69 (heh) packages (heh) of whole (heh) mushrooms, sliced
- 1 $1.49 bag of flat leaf spinach
- Grape tomatoes, slightly wilted by the crisper drawer
- 2 2-day-away-from-molding jalapenos
- 1 onion, Chopped
- 1 giant garlic clove from your downstairs Neighbor’s CSA
- Some olive oil
Preheat your oven to 400˚ because this takes long enough to bake and you’re HUNGRY!
Make the fake Ricotta:
Have your boyfriend blend together 2 blocks of firm tofu with 2 tsp salt, 1 tsp pepper, and 1/3 cup nutritional yeast until ricotta-like.
Chop some of the basil and add it to the ricotta. if you want. you don’t have to. You probably should…
Drink some damn wine, you’ve been working hard.
In a pan over medium heat heat some olive oil and add chopped onions, chopped garlic and sauté for a couple minutes until soft, add mushrooms and sauté anther 2 minutes, add spinach and put a lid on top.
Cook spinach until it’s basically not there.
Cook entire mixture for another couple minutes until most of the juice is cooked out. Drain the juice.
Mix the Cooked vegetables with the “ricotta” in a large bowl. Set aside. (Cue Action shot)
Assemble the Lasagna (Or whatever it is)
In a 13 x 9 baking dish (Mine is from IKEA and bigger than that I think) put a thing layer of sauce in the pan. Add a layer of lasagna noodles.
Add a layer of ricotta mixture and spread out. Alternate layers of ricotta mixture, sauce, and noodles until you run out of lasagna noodles.
On the top of this lasagna I added spaghetti noodles and crossed them to cover a full noodle layer. Finish with a layer of pasta sauce.
On top of the lasagna add whatever you want really. I put on the rest of my grape tomatoes and sliced up 2 old jalapenos. I also scattered the remainder of the basil leaves.
Cover with tinfoil and bake for 40 minutes.
Uncover and bake an additional 10 minutes.
Remove from oven and let cool for about 10 minutes. Serve warm. Preferably with some wine. Or if wine isn’t your thing… no… definitely wine. (ALDI Wine, Winking Owl Pinot Grigio $2.89 plus $0.12 excise tax… Thanks Rahm)
Pass out. It’s a Wednesday, you’re full of pasta and you’re EXHAUSTED…