Matt Cooking Stuff, Recipes

Cauliflower and Tofu Lasagna with Butternut Squash Sauce

I was expecting this to be just ok. I like tofu and cauliflower, but together in lasagna? I wasn’t sure. I had all the ingredients on hand so I thought I’d give it a try anyway. And to my surprise, I loved it, and the kids loved it. I even served it for friends and they liked it too! This was a surprising big winner.

The first time I made it I used a vodka pasta sauce, and the second time I splurged and bought the butternut squash pasta sauce and liked it even better! It was $8 a jar, but totally worth it!

I double the recipe. I used a full large head of cauliflower, two packs of tofu, and a jar and half of the butternut squash pasta sauce. Pair it with a vegetable or a salad and it’s good for two days. It required a little effort with roasting the cauliflower, but if you did that beforehand the prep actually goes pretty quickly.

This is a vegetarian recipe. If you want it vegan, just don’t put the cheese on top.

RECIPES:

Cauliflower and Tofu Lasagna with Butternut Squash Sauce

Matt Cooking Stuff, Recipes

Mini Vegetable Lasagnas (Cooked in muffin tin)

2013_05_23I was a little leery if these would turn out looking even remotely like the picture from the website I got them from, but to my surprise, they turned out pretty close! One thing that helped was the recipe page had step-by-step photos which really helped with this one.

These were filling and very flavorful, but they seemed more appetizer-ish to me. I’d like to try them in a mini-muffin pan next time. Ellie liked them because she could pick them up and eat it like a cupcake. So they get bonus points for the fun factor.

I made a double batch to last for two days and I even had enough left over to put in the freezer. I served it with green beans, mashed potatoes and a salad.

RECIPES:

Mini Vegetable Lasagnas