sapotelunch

Recipe:

1 jar pasta sauce
about a lb frozen spinach
1 tablespoon frozen mixed herbs
7 leaves frozen basil
Touch of olive oil
Italian herb mix
2 cloves garlic, in slices
salt to taste
15 oz ricotta cheese
1 lb tofu
1 red onion, chopped
1 egg
box lasagna noodles (next time we will boil and drain these first)
zest of one lemon. (cohabitant says less zest would be the best)
Some small quantity of shredded interesting cheese (we used maybe 3 tbsp of an italian goat's milk something or other) and about 1 cup shredded mozzarella.

1) I mixed the herbs, garlic, basil, and lemon zest in a small bowl, moistened it a little with olive oil, and microwaved just to thaw. Other people might not have ice cube trays of mixed herbs to deal with and may skip this step.

2) I drained the tofu by putting it between two cutting boards with a cast iron pan on top for a while, and then picking it up and squishing the water out of it with my hands. Then I crumbled it into a mixing bowl, mixed in the ricotta cheese, and added the egg, spinach, and chopped onion, as well as about as much salt as looked reasonable.

3) Cohabitant layered noodles with a thin spreading of tomato sauce over each noodle, then the tofu ricotta filling, then a little bit of cheese. We topped it with a lot of sauce and a lot of cheese.

4) This was baked for about 45 minutes at 375 degrees.

And lo, it was delicious. If crunchy. Next time, we'll try boiling the noodles.