Lasagna

straightupfood.com

Frisco Native

A bit dry - make extra sauce - but good.

subheading: SCALE 1X 2X 3X:

subheading: Tomato sauce:

1 medium yellow or white onion, chopped (about 2 cups)

½ pound mushrooms ( 8 to 10 medium white or cremini), thinly sliced (about 3 cups)

1 medium zucchini, thinly sliced (about 1¼ cups)

1 tablespoon garlic finely chopped ( 3 to 4 medium cloves)

1 26-ounce box of Pomi strained tomatoes (or other brand)

1 teaspoon balsamic vinegar

1 tablespoon dried Italian herb seasoning

½ teaspoon ground fennel

¼ to ½ teaspoon red pepper flakes (optional; these are spicy)

subheading: For layering and garnish:

1 10-ounce package lasagna noodles (I like brown rice noodles)

6 cups coarsely chopped Swiss chard

¼ cup unsalted, unroasted cashews or walnuts (as garnish; optional)

subheading: Faux ricotta “cheese”:

10 to 12 ounces of soft tofu (see notes), cubed

1 cup coarsely chopped Swiss chard

3 tablespoons lemon juice

1 tablespoon apple cider vinegar

2 teaspoons poultry seasoning, Italian herb seasoning, or other no-salt seasoning blend

Note: Ingredients may have been altered from the original.

Directions at straightupfood.com

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