All this recent celebrating has left me feeling heavy and tired. It all started with Marco’s birthday Feast of the Seven Kingdoms, continued with Christmas, New Years and Serbian Christmas. All that delicious food was meat and dairy heavy, which are the two things that I don’t run well on. They were also not great for eating during the heat of summer. So as part of my New Years goals, I am going to start eating lighter. I still wanna enjoy my favourite homely dishes, but I need to modify them a little.
This lasagne is a quite light and guilt free. It has no dairy and is packed full of protein and flavour. Tofu has been used in place for real Ricotta. I adapted the ricotta recipe from Chloe Coscarelli’s Rockin Ricotta. The blend of ingredients doesn’t have that typical soy flavour. It tastes light and bright. There is no need for cheese substitutes either.
Feel free to make alterations to the lasagne sheets or vegetables. Gluten-free pasta can be used instead if semolina pasta doesn’t agree with you. Shredded carrot, shaved broccoli or baby spinach would all work nicely.
I made this dish for my daughter and her little cousin, who is seven. Octavia gladly gobbled it up because lasagne and tofu are her favourites. My niece, however, isn’t a big fan of tofu, but she still gave it a try. She was very happy with it. The only thing she complained about was the mushrooms, but since there weren’t many she agreed to eat them. I admit it’s not the prettiest lasagne, but if the kids liked it, mission accomplished.