Have you ever heard that you taste first with your eyes? No matter what I cook, I always take care to focus on the aesthetic element. When you cook with a lot of vegetables, one advantage is that you have a diverse palate to draw from when cooking. Use a variety of colorful ingredients when cooking a stir fry, roasting vegetables, and like I made this weekend, cooking vegetable lasagna. A colorful dish has health benefits, and can make cooking more fun.
These vegetables went into my vegetable lasagna. I am admittedly a little irrationally carb-phobic (a product of growing up in an Atkins world), so for this lasagna, I used two layers of pasta, and one layer of Swiss chard. I also substituted smashed tofu for half of the ricotta. For the tofucotta, incorporate smashed tofu with half of the ricotta, and fresh cracked black pepper and salt. No one will notice the tofu, and it adds extra protein. To ratchet up the protein even more, I added TVP to the tomato sauce. Finally, I only put mozzarella on the top layer of lasagna, so it is front and center. Before you know it, you will be experiencing the Double Rainbow effect.
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| Bubbly lasagna |
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