I was really excited to have lasagna. I bought all the ingredients I wanted to put into my lasagna, except for the lasagna noodles because I thought we had some. We didn't, so I used penne instead.
I figured the shape of the pasta wasn't a big deal. It still tasted the same as my lasagna normally does.
- 1 Package of firm tofu
- 3 Teaspoons of extra virgin olive oil
- 1 small sized onion, diced
- 2 cloves of garlic, minced
- 1 cup chopped mushroom
- 1/2 cup frozen spinach
- 1 package of penne
- Salt and pepper. Feel free to add any herbs and spices you like.
- Cook the penne according to the directions on the package. Once it's cooked set it aside.
- Heat the oil in a large pan for about 5 minutes. Add the garlic and onions, cook until soft for another five minutes. Then add the chopped mushrooms, cook for another five minutes. Pour the can of tomato sauce in the pan, and set aside.
- Thaw out your spinach. Then mash the tofu and spinach together. Add salt and pepper to taste.
- Pour the tomato sauce mixture in the bottom of your baking pan, spreading it evenly. Top it with the penne noodles, followed by the tofu mixture. Then add another layer of sauce, penne, and tofu. Top it off with the last layer of tomato sauce and bake for 30 minutes.
Again, this was a very simple meal to make, and very inexpensive!
Pasta = $2.00
Tofu = $1.00
Tomato Sauce = $1.00
Spinach (used about 1/6 of the package which was $3.00) = $0.50
Mushrooms (was $2 for package, used half) = $1.00
Onions and garlic = probably less than $0.20
Total = $5.70 to feed a family of five!
I'm in the process of trying to eat better, and do my part for the planet. I know that eating a vegan diet is healthier and more eco-friendly, but I've always had a difficult time switching to a complete vegan diet. The reasons for that are, 1. I hate cooking, and 2. I don't like beans. Lame excuses, I know, but I figure once I start eating more and more vegan foods, I'll just one day stop eating animals and animal by-products.