Fiesta Lasagna

A few weeks ago I was watching Oprah’s “Favorite Things” episode, and of course out of all the millions of dollars worth of prizes she gave away, the one that sparked my interest the most was the Baker’s Edge Lasagna Pan. Go figure I’d be more interested in that over sparkly jewelry or a new car. The pan is amazing, because it’s shaped in a way that makes every slice of lasagna an edge slice – my favorite!

source: oprah.com

Anyway, since watching that show I’ve had lasagna on the brain and it’s all I’ve wanted to eat. I don’t think I’ve ever made lasagna before – it just seems like such a massive meal for the two of us. But then I remembered our massive appetites, so I decided to give it a whirl (sans Baker’s Edge Lasagna Pan. I gotta get a hold on one of those…). I wanted to veer away from the standard lasagna, and decided to give mine some heat by using chipotle salsa and some sliced peppers in the mix.

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Ingredients:

1 26-oz jar of spaghetti sauce (or your favorite pasta sauce)
1 16-oz jar of spicy salsa
12 oven ready lasagna noodles (no need to pre-boil)
½ cup shredded soy cheese

Filling:

10 oz frozen chopped spinach, thawed
1 lb firm tofu
1 tsp. salt (optional)
2 tbsp. nutritional yeast (adds a cheesy taste)
2 bell peppers, thinly sliced 

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Place the tofu and thawed spinach in the food processor and process briefly, or fork mash. Mix in salt and nutritional yeast.

Preheat the oven to 375 degrees.

Combine sauce and salsa in a large bowl. Spread half of the sauce in the bottom of a 9×12-inch pan. Place a layer of noodles over the sauce, using three dry noodles at a time. Spread 1/3 of the tofu mixture on the noodles and top with slices from one of the peppers.

Cover with another layer of 3 noodles and then spread the remaining tofu mixture and pepper slices over them – do this until you have 4 layers of noodles.  Top with the rest of the sauce/salsa, and sprinkle with shredded cheese.

Cover the dish tightly with foil, and bake for 30 minutes. Then, remove the foil and bake for another 30 minutes. The lasagna will cut better if you allow it to cool for 15 minutes before serving.

This lasagna packed some spice! We loved it (especially the edge and corner slices!) and I’m actually glad we have so much leftover because I find lasagna tastes better the next day(s) anyway. Do you agree? Funk thinks it tastes better as a bedtime snack and has renamed it “Midnight Lasagna.”

Are you a corner lasagna/brownie eater or do you like the gooey parts in the middle? I like corner lasagna and middle brownie slices!

P.S. There’s still time to enter to win some Barney Butter!

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