Broccoli Mushroom Onion Black Olive Red Pepper Tofu Ricotta Lasagna with Red Sauce

I love lasagna. I love it. I have my Nana’s small and large lasagna pan. Usually by the fall I am ready for some serious food- This. Is. Serious. Food. I created a twist on my favorite tofu ricotta with some little local beauty peppers, including a cherry bomb, my favorite of all peppers. It makes for a subtly spicy kick that is perfect with the creaminess of the lasagna. In all lasagnas, its about the components. The sauce, the filling (tofu cheese), the veggies. I make it so each component has a ton of flavor so when put together, they all make this symphony of flavors. You can use this recipe as a guide but it is so easy to change out the components to suit your taste.

I have used the Red Pepper Tofu Ricotta Filling and the basic Red Sauce recipe for two of the components. I will list the others in recipe below but feel free to create!!!

Components:

• Sautéed Broccoli & Garlic
• basic Red Sauce
• 1 box of lasagna noodles, cooked ( I used Gluten-Free)
• Red Pepper Tofu Ricotta Filling
• Mushroom, Onion & Black Olive Filling
• Vegan Cheese* optional ( I use Monteray Jack by Have a Heart, shredded)

Putting it together:

• Preheat the oven to 350 degrees
• ladle in about 1 cup of fresh sauce in the bottom of the baking dish
• place down one layer of noodles
• layer in the tofu filling
• layer in broccoli
• layer in noodles
• layer in sauce- some vegan cheese if using
• layer in mushroom filling
• layer in noodles
• layer in sauce
• layer in tofu filling
• layer in last layer of noodles
• cover the top layer with fresh sauce
• top with vegan cheese if using
• Cover with tin foil and bake for 45-55 minutes.

Mushroom, Onion & Black Olive Filling

1 pound of Crimini or Button mushrooms, dry dusted, trimmed and cut into quarters or slices

1 medium onion, small dice

1 clove garlic, minced

1 can organic pitted black olives

2T mirin or white wine (mirin is sweet)

2T extra virgin olive oil

1/2t pink salt

1/4t fresh black pepper

1/4t red pepper flakes

—

Heat up a large cast iron pan or skillet over medium heat. Add in the olive oil and sauté the onions and garlic until golden and aromatic. Add in the mushrooms. Pan fry until the sear and get browned on all sides. Season with the salt and peppers. dd in the mirin and sauté off heat for a minute then resume back over the heat. Add in the olives, crushing them with your hand as you add them in. Cook until heated through. Taste and adjust the seasoning accordingly.

Sautéed Broccoli with garlic

1 bunch broccoli, washed, trimmed, and cut into smaller size pieces

1 clove garlic, minced

1/4t cayenne pepper flakes

2T extra virgin olive oil

1/4t salt

—

In a large skillet (could be the same pan from above) heat up the olive oil over medium high heat and sauté the garlic just until golden brown. Add the salt, red pepper, and then add the broccoli. With a fork or a pair of tongs, move the broccoli around the pan cooking until bright green and tender. Remove from the heat. When cooled, coarsely chop the broccoli and set aside.