All from Trader Joe’s:
- One jar of Tomato basil marinara
- One bag quarto formaggio
- Box of oven-baked Lasagna noodles
- Broccoli (Can be subbed for green and red peppers)
- Cauliflower
- Bag of red, yellow, and green bell peppers.
- Amy’s Goddess dressing
- Better than bullion
vegetable - Olive oil
- Jack cheese
- Fresh basil
- 2 Lemons Fresh garlic
Sauté all veggies in oil, and salt to taste with the soup bouillon, UNDER SALT, the cheese added later will be VERY salty, and when mixed and it will be too much/inedible
Cube tofu, put in a separate pan, mix Goddess dressing into tofu, when you taste the tofu it should taste like a light tofu salad, use a TINY bit of bouillon to salt the tofu “ricottas” keep light and not too salty. Add oil.
- Let the tofu cook on a light flame, mix a bit, and let it cook for about 5 minutes or so.
- Oil a baking pan or use ramekins as pictured
- Place a layer of the noodles on the bottom of the pan and put a small layer of the marinara sauce.
- Drop on the tofu layer, put a layer of jack cheese, then some basil, and some lemon juice
- Place another layer of noodles, then the layer of veggies.
- Pour the rest of the sauce.
- Add more basil, and then the quarto fermaggio cheese. Kinda add in the basil IN the cheese.
- Top with lemon juice.
- Bake at 400 on the top rack.
Check in 20 minutes and make sure the top layer of basil and cheese is not burning. Bake for another 20 minutes and pull it.
LET IT COOL (up to 20 minutes!)yum