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Posts Tagged ‘No-Boil Lasagna Noodles’

Hello All, hope everyone is well and enjoying the Spring Weather. I know I am. It was slow to arrive to Michigan, so I am taking advantage of any time I can get outside. So with Spring here I wanted to make a light, but hearty dinner.

I love lasagna. I love spaghetti squash. So let’s make a Spaghetti Squash Lasagna.

First step is to Roast your Spaghetti Squash.

PREPARATION:

  1. Preheat oven to 400 degrees
  2. Slice spaghetti squash in half, lengthwise. Drizzle cut side with olive oil, salt and pepper.
  3. Place squash, cut side up on baking sheet. Bake for 45 minutes to 1 hour, until squash is tender when pierced with a fork.
  4. Remove squash from oven and cool slightly, to handle. Into a bowl, shred the inside of the squash with fork.

Now onto the Lasagna. Okay…Here’s the thing. I know most people omit the noodles when they use spaghetti squash, but it just didn’t seem right to me. So I added noodles. I make my own rules, what can I say.

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Spaghetti Squash Lasagna

8×8 Baking Dish

Serves 4 Large Pieces

Ingredients:

  • Roasted Spaghetti Squash
  • No Boil Lasagna Noodles
  • Tofu 1 Container
  • Shaved Parmesan Cheese
  • Seasoning for the Tofu: Italian Garlic Gold Nuggets, Parsley, Salt and Pepper
  • Pasta Sauce
  • Parmesan Cheese Shaker (optional)

Directions:

Preheat oven to 350 degrees. Press the water out of the Tofu. Crumble with a fork and season with Salt, Pepper, Parsley and Italian Garlic Gold (or any other Italian Seasoning). Mix well. Cover bottom of 8×8 pan with pasta sauce, then a layer of noodles, then spread the tofu mixture over noodles, then a layer of spaghetti squash and some shaved parmesan cheese. Repeat the process 3 times. When finished top layer should be pasta sauce and I also sprinkled in the remainder of my seasoned tofu and shaved parmesan cheese.

Bake on 350 degrees for 40 minutes.

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I just have fun when making a lasagna. I layer as much as I can depending on the ingredients. One note to stress when making this recipe, make sure you press out all the water from the tofu. Nothing worse than a watery lasagna, and of course ricotta cheese can be used in place of the tofu. I like to use either or, just depends what I have on hand.

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Recently, Meijer contacted me and asked if I wanted to try their New Cereal. I love cereal and so does my husband, so I was so excited to give them a try.  Plus their price point on cereal is a far better deal than any national brand cereal, and I really like that.

They sent 3 boxes:

  • Blueberry Muffin Squares
  • Toasted Oats
  • Fiber Complete

 

Also for anyone interested in trying them Meijer is having a 50 Percent Off Sale on Meijer brand cereals and an In-store Cereal Party in all of their stores on April 20 (11a.m.-4p.m.). This is a great event for kids, they can sample new flavors, make cereal crafts and pose for fun pictures!  I loved all the flavors, but have to say that the Blueberry Muffin Squares were my favorite and my husband loved the Toasted Oats. Hope you can make the event and stock-up your pantry with some great new flavors of Meijers brand cereal.

 

 

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Today was a great day for a light meal. I had a fresh batch of kale and some tofu and had lasagna on my mind so Tofu Kale Lasagna is what I made.

With the tofu, you really have to press out all the water or you will end up with a watered down pasta sauce. First I crumbled up the tofu with a fork and season it with salt, pepper, parsley and Italian Garlic Gold Nuggets all to taste. Remove all the stems from the kale and tear into small pieces. Then get ready to layer.

  

There are no rules when making a lasagna. Do as many layers as you want or what will fit in your dish. As I was layering the lasagna, I remembered that I had two mozzarella balls (I said balls!) left, so I grabbed them (ha), sliced them and topped off my lasagna with them.

      

Bakes on 350 degrees for 40 minutes.

I was so ready to give it a try. I normally use spinach so I was excited to try the kale. Verdict: Loved it. It still had the firm texture that kale offers, but was soft enough to cut with a fork. The extra cheese was also a nice touch. It was TofuKaleTastic.

Simple, easy and healthy.

After dinner I took a few pictures of my garden. It was a beautiful day.

     

   

I have a thing for yard decorations and my favorite yard decor is this concrete turtle. It’s huge, and it’s heavy and gives my garden a little flair. I named it Big T. It was in a different part of my yard and I recently moved it closer to my deck so I could see it while lounging. I had to use a Hand-Cart to move Big T.

Here’s a picture from 5 years ago of Big T being used as a step stool by Stuart. Stuart and Killian chased a squirrel up the tree. Wow this picture shows my tree before I landscaped around it.

I have these rain barrels under my gutter to collect all the rain water and I use it for all my potted plants. I have used these barrels now for 8 years and I have not run out of water all summer. Seems like each time I was close to being dry, it would rain and fill them right back up. Mother Nature will provide.

Now here’s the recipe I threw together for the Tofu Kale Lasagna.

Tofu Kale Lasagna

8×8 Baking Dish

Serves 4 Large Pieces

Ingredients:

  • Fresh Kale
  • No Boil Lasagna Noodles
  • Tofu 1 Container
  • Mozzarella Cheese Balls (optional)
  • Shredded Italian Cheese
  • Seasoning for the Tofu: Italian Garlic Gold Nuggets, Parsley, Salt and Pepper
  • Pasta Sauce
  • Parmesan Cheese Shaker (optional)

Directions:

Preheat oven to 350 degrees. Press the water out of the Tofu. Crumble with a fork and season with Salt, Pepper, Parsley and Italian Garlic Gold (or any other Italian Seasoning). Mix well. Cover bottom of 8×8 pan with pasta sauce, then a layer of noodles, then spread the tofu mixture over noodles, then a layer of Kale and add some shredded cheese. Repeat the process 3 times. When finished top layer should be pasta sauce topped with shredded cheese or slices of Mozzarella cheese. I used both! I’m cheesy like that.

Bake on 350 degrees for 40 minutes.

I just have fun when making a lasagna. I layer as much as I can depending on the ingredients. One note to stress when making this recipe, make sure you press out all the water from the tofu.

Question of the Day: Meat or Vegetarian Lasagna?

Check Ya Later.

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