Those of you who are regular readers of my blog already know about my stockpile of Dave’s Gourmet Pasta Sauce. We’ve been using the sauce on pasta every week since January, but I wanted to try to do something different with it. We never really get tired of the pasta + veggie combo, but I wanted to adapt the dish we’ve been making with the Butternut Squash sauce into a cauliflower and tofu lasagna. Could I do it? Would it be a success like my Chicken Florentine Casserole Redux? Or a massive failure like my attempt at vegetarian meatloaf?
The answer: IT WAS A SUCCESS! This was so good, even better than I had anticipated. So kudos to me. The crumbled tofu gives the lasagna a meaty, chewy texture and the slightly nutty flavor of whole wheat noodles are perfect with the butternut squash sauce and roasted cauliflower. If you can’t find Dave’s Gourmet Butternut Squash Sauce near you, use the sauce from my Whole Wheat Penne with Butternut Squash Sauce recipe–the flavors are the same, it’s just a little more work.
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