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Lasagna and Paninis

06/21/2010

For Fathers’ Day my older sister Ashley made lasagna… mmm!  She made vegan, vegetarian, and meaty.  I’m going to post the vegan one in this post (the vegetarian is the vegan one + cheeses).  I made some Fathers’ Day chocolate and Oreo cupcakes.  Finally, I wanted to share a quick panini I made today for lunch – super simple.

Lasagna Ingredients (Serves 6-8):

8 lasagna noodles (either the no cook kind or the regular kind cooked according to package directions)
1 eggplant, sliced long-ways
6-10 grape or cherry tomatoes, cut in half
2 Roma or plum tomatoes, chopped into 1/2 to 1 inch pieces
4 oz can tomato paste
1 1/2 cups tomato sauce
1 onion (any color) diced
1 cup mushrooms (any type) sliced
1 tbsp chopped garlic
1 cup of spinach (frozen or fresh)
1 block firm tofu, pressed and crumbled
Dried parsley
Dried oregano
Salt/Pepper
Regular cake pan

Directions:

Saute’ garlic and onions in olive oil spray or a small amount of olive oil until onion are translucent.  Add fresh tomatoes.  Cook until they soften.  Add tomato paste and sauce, oregano, salt and pepper to taste.  Let sauce cook down about 30 minutes.  Layer lasagna: 1) half of noodles on bottom layer 2) all eggplant slices 3) 1/2 of the sliced mushrooms 4) 1/2 of spinach 5) 1/2 of sauce 6) 1/2 of tofu + 1/2 tbsp parsley.  Repeat layers (minus eggplant).  Finish with a final layer of sauce. Sprinkle with salt and pepper, more herbs.

Vegetarian: Replace crumbled tofu with ricotta cheese/cottage cheese and top with Parmesan.

Emily’s Mushroom & Onion Panini (Serves 1)

Ingredients:

2 slices of crusty bakery bread
Olive oil spray or vegan margarine
4 or 5 crimini (baby bella) mushrooms, sliced
2 tbsp diced red onion
Red wine vinegar
Italian seasoning blend
Crushed red pepper
Salt/pepper
Garlic powder
About 1 tbsp of mashed avocado
A George Foreman grill/Panini press/etc

Directions:

Saute mushrooms and onions with Italian seasoning, red pepper, salt/pepper, garlic powder until onions and mushrooms are soft.  Deglaze pan with red wine vinegar.  Spray one side of each piece of bread with olive oil spray (or spread margarine on them) and spread avocado on the opposite side of the bread.  Once the mushrooms/onions are cooked, lay bread on grill or press and pile the mushrooms/onions on the bread.  Top with the other slice and cook in press until the bread is toasted.  Enjoy!  (I dipped it in mustard, but I really like mustard so take that advice if you do too).

Oh hey here’s some cupcakes!

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One Comment leave one →
  1. Ashley Vaughn permalink
    06/22/2010 1:41 am

    Note- yummy bakery bread left over from lasagna night!

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