Vegetable love!

This is some serious vegetable love. Homemade semolina flax lasagna noodles (heart shaped even!) layered with mushrooms, zucchini, kale and tofu basil "ricotta" with homemade sauce.

2 Mini heart shaped lasagnas:

6 pan sized heart shaped noodles
1/2 cup sauce
1/2 cup tofu ricotta
5 oz mushrooms sliced
1 small zucchini sliced
1/2 bunch kale (sauteed or steamed)

OK, now for the layering. Here's what I did for the hearts. In 2 spring form heart shaped pans, I put 1 TBS sauce in the bottom, then added a noodle, then a layer each of tofu ricotta, zucchini, mushrooms, kale, sauce. Repeat, then top with noodle and sauce. Bake 375 for about 30 minutes.
Release the spring form pan mold and gently remove from the base. Serve immediately.

I'm putting down the recipes for the ingredients as I made them, but there's enough for a whole pan of lasagna, not just the two cute little heart lasagnas.

Pasta dough:

2 1/4 cups semolina flour

2 Tbs flax seeds (ground) mixed with 6 Tbs water

1 tsp olive oil

1/2 tsp salt

2/3 cup water

Mix all ingredients together until a smooth ball is formed. Then knead for a few minutes. (I use the bread machine on dough cycle.) Then chill in the fridge for at least an hour (up to several days.) Roll out into thin sheets and boil a few minutes until al dente. I cut the heart shapes with the spring form pan I was using, then boiled them. The noodles will cook more when the lasagna cooks. I used a pasta machine, but this dough is pretty forgiving and you could easily roll it out with a rolling pin.

Sauce:

2-3 cloves garlic minced

½ to whole shallot or onion minced

1-2 TBS olive oil

1 big can whole tomatoes (or chopped or crushed)

¼ - 1/2 cup wine (optional)

1 -2 tsp Italian seasoning

1 -2 tsp Pizza seasoning (optional-I use Penzeys)

Up to 1 tsp salt to taste

Up to 2 TBS sugar to taste (less if tomatoes are already sweet)

Saute garlic and shallot in olive oil about 5 min.Cut up tomatoes (or squish with your fingers) and add to saute with all juices. Heat about 5 min Add wine, seasoning and cook at least another 5-10 min (or let simmer while you're putting together whatever else you're making). Taste sauce and add salt and/or sugar to taste.

Tofu Basil Ricotta:

1 package tofu (I use soft-there seems to be great debate on this, but I like it saucy)

2-3 TBS chopped basil (I used frozen)

1-2 TBS olive oil (optional)

1/2 tsp salt

2 TBS lemon juice

2 cloves garlic

Mash all together. I use a mini food processor.

Happy Valentine's Day!