Sunday, January 24, 2010

Spinach Lasagna


This should really be called "Leftover's Lasagna" because it is made up almost entirely of leftovers. The first layer is leftover beanballs and tomato sauce, ran through a food processor for a few pulses. The second layer is leftover alfredo sauce with a block of pressed tofu, and a bag of spinach that was sauteed in 3 garlic cloves and a tablespoon of butter, mixed together and ran through the food processor until a ricotta like texture. The third layer is whole wheat, organic lasagna noodles, boiled for about 5 minutes. I was able to repeat this for three layers. The topping is leftover bread crumbs (made from a batch of homemade crackers, then ran through the food processor until crumbs) mixed with a few sprinkles of Cheshire style Sheese, and oregano.

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