I’m pretty much useless in the kitchen, aside from the fact I make sure it’s always stocked with vegetables. I am a part of CSA (community supported agriculture) so I get tons of yummy, organic, local veggies every week that my boyfriend can use in his cooking.
I highly recommend joining CSA because it is so much cheaper than buying organic veggies at the grocery store. It’s all local and part of the proceeds go to neighborhood schools. It also helps broaden your horizons because honestly, I would never have bought things like Romanesco broccoli on my own. I mean, for real, they look like aliens. (Don’t worry they aren’t in this recipe but for the record, they’re delicious!)
This week we made a super healthy and totally delicious lasagna.
This recipe calls for a béchamel sauce within each layer. Traditional béchamel is made with dairy and flour. However, because we’re working on maintaining our beach bodies, my boyfriend discovered a way to make it with a quarter the dairy using tofu. I know… tofu? But trust us, it is so darn close to the original you won’t notice the difference unless you’re a Bourdain. But feel free to use either. Also, real chorizo could be used, but honestly, Soyrizo is probably the best vegetarian substitute on the block. It is super flavorful with almost the exact same texture. But yeah! Either way, this is a totally delectable way to spend dinner.
• Garlic: 10 cloves
• Onion (yellow or red, large): 2
• Zucchini: 3
• Mushrooms (baby bellas): 1 packet
• Carrot: 4 stalks
• Broccoli: 1 large head
• Vine Ripened Cherry Tomatoes: 1 box/sac
• Basil (large package)
• Soyrizo: One pack/double link
• No Boil Lasagna Noodles
• Tofu (optional)
• Parmesan Cheese
• Half & Half or Heavy Cream
• White Wine
• Crushed Red Pepper
• 9×9” Pan
• Skillet (large)
• Sauce Pan
• Blender/Food Processor
Spring Vegetable & Soyrizo
1. Sauté 1 cup onion and 4 cloves garlic until caramelized, set aside
2. Dice carrots, one onion, mushrooms, garlic (6 cloves), zucchini and broccoli to roughly ½ cubes.
3. Heat Olive Oil in skillet
4. Dump the vegetables into the skillet and sauté
5. After vegetables begin to caramelize add 2 cups white wine and cook until all liquid is removed and carrots are tender.
6. Remove from heat
7. Add the onion and garlic from earlier to food processor/blender and add 1 cup
white wine. Blend until smooth
8. Add half of tofu loaf and a half cup half & half. Blend until smooth
9. Add blended mixture to sauce pan and set to low, constantly stirring
10. Add white wine and/or half and half to desired consistency (pourable and creamy is better)
11. Add 1 cup Parmesan Cheese
12. Add ½ cup Romano Cheese
13. Continue adding white wine and half and half to desired consistency
14. Stir frequently
15. Take 9” X 9” pan and add olive oil to bottom
16. Place layer of no boil noodles on bottom of pan
17. Sprinkle some Soyrizo on top of noodles
18. Scatter spring vegetable mixture on top of noodles
19. Pour béchamel sauce on top of vegetables
20. Cover entire top of lasagna with basil leaves (whole)
21. Sprinkle cherry tomatoes
22. Repeat process until you reach the top of pan and/or sun out of filling
23. Place in oven at 375 covered for 30 minutes
24. Take out of oven and sprinkle parmesan cheese on top
25. Place in broiler until golden brown
All you chefs, let us know how your experience with this lasagna goes in the comment section!
Big thanks to my amazing boyfriend & the best cook I know, Ben. ♥
Marissa A. Ross is a writer, actor, music connoisseur, blogger and an all out enthusiast for leisurely activities. She enjoys wine, gawking at midcentury architecture, and sunbathing. You can catch her all over the internet, but mostly with her main squeeze, Tangents & The Times, and on Twitter.