Individual portobello lasagnas are the cutest little meals to make for a group. People think you worked SO hard to make them and they are so delicious you don't even miss the noodles. If you're looking for an easy, satisfying and pretty dinner, try making these lasagnas.
4 large portobello mushrooms, stems and gills removed (keep stems to chop for filling)
4 handfuls of spinach
Half a red onion, chopped
2 cloves garlic, chopped
4 basil leaves, chopped for garnish
oregano, salt, and nutritional yeast, to taste
(you can add more chopped veggies to the filling if you have them on hand. Just sautée them when you sautée the spinach & onions. We kept this recipe simple with what we had on hand, and it is filling!)
1/2 package of extra-firm tofu (**TIP! you can slice up the other half and bake on a separate pan for use in salads or wraps the next day! **)
1 clove garlic
salt, to taste
juice of one lemon
Par-cook portobellos face down on an ungreased baking sheet at 400 degrees for 10 minutes. While they're baking, make your tofu ricotta (original recipe here) by blending all the ingredients together and drizzling olive oil until it reaches desired consistency - about 2 tbs worth. Add a little nutritional yeast for a richer tasting ricotta.
Sautee your garlic, onions and chopped mushroom stems in a hot pan with oregano. Remove from heat and stir in spinach and ricotta, just enough to coat mixture. (Spinach cooks down a lot so we like to add it when pan is off the heat so that we keep more volume to it. It also makes for a fresher edge to your lasagnas.) Pull out portos and layer face up: marinara sauce then spinach ricotta mixture, then top with tomato sauce. (You can add some GOVeggie! cheese if you so desire, for a nice melty top) Bake for 10 more minutes.
We topped the lasagnas with a sprinkle of nutritional yeast and chopped basil.