Web Musings: Happy Father's Day!

Hello and Happy Father's Day! I hope you all are having a wonderful Sunday! I just wanted to pop-in to wish all of the fathers, godfathers, stepdads, and grandads a very happy father's day! To celebrate the day and to spoil my dad with one of his favorite meals, I made a delicious summer vegetable lasagna. It turned out SO well and I'm so excited to share the recipe with you all. The greatest thing about this meal is that it is vegan and has tons of vegetables and it's so good for you. Without further ado, here's the recipe.

Summed Vegetable Lasagna
inspired by this recipe from Daily Garnish

Ingredients:
- 2 zucchini
- 2 yellow squash
- 1 lb crimini mushrooms
- 1 jar marinara sauce
- one box whole wheat lasagna noodles
- one package of firm tofu, drained
- one package frozen spinach, thawed and drained
- one tablespoon olive oil
- 2 teaspoons minced garlic
- 1 teaspoon oregano
- 1 teaspoon kosher salt

Directions:
Wash and chop zucchini, squash and mushrooms into bite- sized pieces. Sauté until tender and browned. Drain liquid from vegetables. Trust me. You DO NOT want a watery lasagna!! Add jar of marinara to vegetables and set aside.

Boil six quarts of water and add a tablespoon of salt. Add 12 sheets of whole wheat lasagna and boil for 10 minutes. Drain noodles and rinse with cold water. Lay noodles on a towel one by one to dry.

In a stand mixer fitted with a paddle attachment, mix tofu, oil, garlic, oregano, and salt together for one minute. Add spinach and mix for another minute.

In a 9x13 casserole dish, spoon a few spoonfuls of tomato + vegetables and spread evenly on the bottom of the dish.

Place three noodles on top of the sauce.

Spread one third of the tofu + spinach mixture on the noodles.

Place several spoonfuls of tomato mixture on top of the tofu mixture.

Layer three noodles on top. Spread tofu on noodles, then layer with tomato. Repeat until you reach the top of the casserole dish. End with tomato mixture on top.