Yummy scrummy, tonight we made the Tofu & Spinach Lasagne with added mushrooms from the folks over at Frozen Assets.
My plan had been to be a supermom and start OAMC (once a month cooking) in earnest but obviously that was not to be. All I made was this lasagne, and we’ve already eaten half of it! The other lasagne half won’t make it to Tuesday, it’s been earmarked for tomorrow’s dinner!
Anyways, it’s a very delicious meal, very good with crusty bread, balsamic vinegar and a green salad!! And it wasn’t as luminous red as it looks in the photo, my camera enjoys over-emphasising reds!
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Oh yum yum yum! Can you send some over?
What a tasty looking combo. I still haven’t ventured Dairy-free lasagna, but I do have some spinach and tofu chilling in the fridge. No lasagna noodles though. I wonder if I could get really weird and use zucchni sliced length-wise for noodles?