There are no less than eight lasagna recipes in this cookbook, and the "Red Chard & Baby Spinach Lasagna" (page 215) is the third one I've tried so far. I don't think it's possible to serve me a lasagna I won't like. This is comfort food extraordinaire as far as I'm concerned, and I'm always happy for the leftovers so I can enjoy it for several meals each time I make it. (I've also found lasagna freezes very well!). Cooked spinach and red chard (use all spinach or another color chard if red chard isn't available) are mixed with a blend of tofu, nutritional yeast, and a few sprinkles of herbs. Cooked lasagna noodles are layered with the tofu-spinach concoction, marinara, and vegan Parmesan cheese, then baked in the oven until hot and bubbly. The recipe calls for a pound each of firm and soft tofu, but I used two pounds of just firm and it came out perfect. This delightful lasagna would impress someone new to a plant-based diet, and makes a great contribution to a potluck. Add a green salad and warm sourdough bread for a complete meal.
Keeping it "McDougall Friendly" checklist:
ü Omit the olive oil when sautéing the veggies. Instead use a non-stick pan and/or use water, broth, or sherry for the sauté liquid.