Lasagna!

Last night I had four good friends over for dinner, all of whom are (open-minded) omnivores who, like the rest of us, expect a hearty, satisfying and delicious experience when someone invites them to dinner.

I've come to the conclusion that lasagna is the best dinner party meal because it's usually a cinch to make, everything goes in one pan and you can mingle with your guests and drink wine while it's cooking - with nothing atop the stove that needs attention.  It's especially delightful when the wind is howling and spring seems hard to come by.  This is exactly the weather we've been experiencing in Boston as of late. 

I set about finding the perfect recipe and came across this one from Fat Free Vegan.  I modified it slightly and noted my changes below.  This was super easy to prepare, very hearty and - most important - totally delicious.  I started us off with a simple spinach and walnut salad and served a terrific vegan chocolate cake from Whole Foods for dessert.  

Easy Spinach and Mushroom Lasagna (fills an entire 9x12 baking pan and serves up to 10)

* 3/4 lb fresh mushrooms 

* 2 tsp chopped garlic 

* 2 26 oz jars of vegan tomato sauce (or use your own favorite homemade sauce)

* 2 tblsp water (I substituted olive oil for water)

* 2 boxes lasagna noodles (regular whole week lasagna noodles, uncooked)

Filling

* 20 oz frozen chopped spinach, thawed 

* 1 lb tofu (firm)

* 1 tsp salt 

* 4 tsp nutritional yeast (adds a cheesy taste)

* 3 tsp oregano 

* 1 tsp garlic powder 

* 2 tsp basil 

* 1/2 tsp rosemary, crushed 

* 1/2 tsp cayenne pepper

* 2 tsp parsley (I added this because I think any pasta dish needs a little parsley)

Saute the mushrooms and garlic over medium heat in the olive oil until tender.  Add the sauce and set aside.

Combine the spinach and tofu in a large bowl.  You can do this in a food processor but I found it easier and more effective to just use use my hands to squeeze everything together.  You want the tofu to crumble and combine completely with the spinach.  Add the remaining filling ingredients and combine thoroughly.

Preheat the oven to 375 degrees.

Spread half of the sauce in the bottom of a 9x12 inch pan.  Place a layer of noodles over the sauce and add a layer of filling.  Keep going until you run out of noodles and then poor the remaining sauce right over the top.

Cover the pan tightly in foil and bake for 30 minutes.  Then, uncover the pan and bake for another 30 minutes.  When finished, remove from the oven and let it cool/settle for 15 minutes before serving.

This lasagna smells terrific while baking and cuts beautifully.  I would have taken pics but I was too busy talking, drinking wine and eating!