I’m terrible with leftovers. Today I looked in the fridge and saw the leftover soup and sighed. I knew it’d sit there unless I did something with it soon. Mushroom lasagna! I thought, and set to work. We had one fresh zucchini that I sliced up thinly, some jarred sundried tomatoes and some fresh baby spinach, all of which got tossed into the lasagna.
I added a little bit of flour to the soup before I added it into the lasagna so that it would set up while it baked and not make a huge runny mess when we cut it. It worked perfectly well, but I still made a mess of it when I plated it. It still tasted good, so whatever!
I used a basic tofu ricotta as part of the filling. There are tons of recipes around for tofu ricotta, but this is the one I put together tonight:
1 Package Extra Firm Tofu, rinsed and crumbled
1 tsp salt
2 tsp dried Basil
1 tsp dried Rosemary
1 tsp dried Marjoram
1 Tbs lemon juice
2 Tbs Nutritional Yeast
Freshly cracked black pepper to taste
Mix together. Done!