Lush and nourishing, flavorful and savory, it makes sense that lasagna is a perennial favorite. When you add seasonal vegetables to the classic recipe, you get a burst of springtime taste and energy, as well as additional healing antioxidant nutrition.
3 large Portobello mushroom caps
2 tablespoons olive oil
10 spears asparagus, sliced in 1-inch pieces on the diagonal
2 cups broccoli florets
Salt and freshly-ground black pepper
12 ounces lasagna noodles
2 pounds firm tofu
1/4 cup minced fresh parsley leaves
1/4 cup freshly grated Parmesan cheese or soy Parmesan
3 cups tomato sauce (you can use store-bought)
1 1/2 cups shredded mozzarella cheese or soy mozzarella
1. Cut the mushrooms horizontally to make thin slices, then set aside.
2. In a heavy-bottomed skillet over medium heat, heat the olive oil and add the asparagus and broccoli, seasoning with salt and pepper to taste. Cook, stirring occasionally, about 5 minutes until softened. Remove and set aside. Add mushroom slices and cook 2 or 3 minutes until they release their juices.
3. Preheat oven to 350F. Cook noodles according to package directions until al dente, then drain and lay out on a clean work surface.
4. Combine tofu, parsley, Parmesan, and salt and pepper to taste in a bowl. In a 9-inch by 13-inch baking dish, spread a thin layer of tomato sauce, then top with a layer of noodles. Spread half the tofu mixture on top, followed by half the asparagus-broccoli mixture, then another layer of noodles. Spread some sauce over the noodles and sprinkle with one quarter of the mozzarella.
5. Spread with remaining tofu mixture, then place mushroom slices on top, followed by another layer of noodles. Top with remaining tomato sauce and mozzarella.
6. Bake in preheated oven 45 minutes, until bubbly. Allow to stand for 10 or 15 minutes before serving.
Serves 6 to 8.
Inspired by The Vegetarian Meat and Potatoes Cookbook, by Robin Robertson (Harvard Common Press, 2002).