Sunday, January 24, 2010
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.