Awhile ago, I did a post on our favorite lasagne done several ways. Well, I found another way to vary it and still keep it vegetarian!
Our dear friends came over for dinner over the weekend, and I needed to make something FAST that would serve eight people, AND be something kids would probably like. While I was making it, I felt like it needed more substance. But I didn’t have time to grill vegetables, and I didn’t know if my friend’s kids would like it with vegetables anyway. I thought of adding more cheese, but there is a lot in it as is. I remember reading about combining ricotta with tofu on The Kitchn blog, so I thought I would try it. I doubled my sauce recipe and added onion to it. Then I made the lasagne with a mixture of fresh mozzarella and smoky mozzarella and parmesan as I always do.
You can see the ricotta and tofu mixture here.
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