This time, though, I'm prepared. It's like my body knew that I would not be up to cooking this week- Because yesterday I was a cooking machine. I got bread, applesauce, brown rice, black beans, rasam soup, and lasagna made.
If anything is going to knock off this cold, it's a piping hot rasam with all of these spices.
And WOW, was I happy to pop this lasagna in the oven for dinner tonight. It was actually really easy to assemble yesterday.
Seriously Good Lasagna!
2 Tbsp. olive oil
1 yellow onion
6 cloves garlic
2 bunches of kale, stems removed and chopped
Bragg's or tamari to taste
Heat a large skillet over med-high heat. Add the olive oil and onions and saute until transparent and lightly browned. Add the chopped kale and garlic and put a lid on it. Kale is done when it is bright green and tender. Splash a little Bragg's or tamari on it until slightly salted.
1 batch of Cashew Ricotta or Pine Nut Ricotta from Veganomicon
1 quart of homemade or store bought tomato sauce
1 box of Tinkyada gluten free lasagna noodles, uncooked
1/2 (or more...) a block of Follow Your Heart Vegan Gourmet Mozzarella cheeze, shredded
In the bottom of a glass baking dish, pour 1/2 cup of sauce and 1/2 cup of water. Layer dry lasagna noodles, ricotta, kale, and sauce until all ingredients are used, ending with tomato sauce on top. Top with shredded cheeze. You can put this in the fridge at this point and cook it tomorrow or put it in the oven now. Bake at 400F for 30 minutes with foil or parchment loosely covering the top.
Now I can look forward to this in my lunch tomorrow, along with leftover green salad with carrots and cucumber.