Spinach and Artichoke Lasagna (vegan and vegetarian versions)

I think Graham and I have officially become adults.  In addition to the fact that I just turned 30 (eek!), we were put on the schedule to cook dinner for the whole family at Graham’s annual family reunion!  No small task—believe me!

For the last 23 years, Graham’s family has maintained a wonderful tradition of gathering every summer in Hilton Head, South Carolina.   Aunts, uncles, cousins, and grandparents all gather together for a week of relaxing on the beach, playing tennis, riding bikes, and hanging out.

For the last few years that I’ve attended, Graham’s mom and her brothers and sister have each taken responsibility for a night of cooking dinner for the entire group (usually between 20-35 people!).   We’ve helped out before, but never have the two of us been solely in charge of the family meal.

Even though Graham’s mom encouraged us to keep it simple, I still felt a little pressure.   What kind of vegetarian dish could we make on a large scale for a group with mixed preferences and eating habits?  After nixing several grandiose ideas, we ended up making lasagna—2 spinach and cheese, 1 spinach, artichoke and cheese, and 1 vegan spinach and artichoke.

Although lasagna is not the simplest dish to make, it can be prepared ahead of time and put in the oven about an hour before dinnertime—very convenient for spending prime afternoon time on the beach and not in the kitchen.   We also used no-boil noodles, which cut down the prep time.

We served the lasagna with a big green salad (with mandarin oranges and almond slices) and garlic bread and rounded out the meal with ice cream sandwiches made with our own homemade cookies.   The meal seemed to be a hit with the family (at least people’s plates were clean and they came back for more!), so I think our first year cooking was a success—whew, what a relief…!

Spinach and Artichoke Lasagna (vegan and vegetarian versions)

Recipes were adapted from here and here

Vegan Version

• 1 container of extra firm tofu (12oz), crumbled
• juice from half a lemon
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• salt and pepper
• olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 bag of frozen chopped spinach (10oz), thawed and drained
• 1 jar of tomato sauce
• 9 no-boil lasagna noodles
• 1 can artichoke hearts (16oz), drained and roughly chopped

In a medium sized bowl mix together the crumbled tofu, lemon juice, garlic powder, onion powder and salt and pepper to taste.  Set aside.

Heat 1-2 tablespoons of olive oil in a large skillet.  Add diced onion and cook until translucent.  Add garlic and cook for 2 more minutes.  Add the spinach and cook until just warm.  Add salt and pepper to taste and set aside.

To assemble the lasagna, spread a small amount of sauce on the bottom of a 13 x 9 pan.  On top of the sauce place three dry no-boil noodles.  Spread half of the tofu mixture on top of the noodles and top with half of the spinach mixture and half of the artichokes.  Cover with another layer of noodles, tofu, spinach, and artichoke.  Top the lasagna with the remaining three noodles and pour the rest of the sauce over the top.

Cover the lasagna with aluminum foil and bake for 1 hour at 350° or cover and refrigerate and bake later.

Vegetarian Version

• 1 15 oz container ricotta cheese
• 3 cups of shredded mozzarella cheese, divided
• ½ cup Parmesan cheese, divided
• salt and pepper
• olive oil
• 1 small onion
• 3 cloves garlic, minced
• 1 bag of frozen chopped spinach (10oz), thawed and drained
• 1 jar of tomato sauce
• 9 no-boil lasagna noodles
• 1 can artichoke hearts (16oz), drained and roughly chopped

In a medium sized bowl, mix together the ricotta cheese, 2 cups of mozzarella and ¼ cup of Parmesan cheese.  Add salt and pepper to taste and set aside.

Heat 1-2 tablespoons of olive oil in a large skillet.   Add diced onion and cook until translucent. Add garlic and cook for 2 more minutes.  Add the spinach and cook until just warm.  Add salt and pepper to taste and set aside.

To assemble the lasagna, spread a small amount of sauce on the bottom of a 13 x 9 pan.  On top of the sauce place three dry no-boil noodles.  Spread half of the cheese mixture on top of the noodles and top with half of the spinach mixture and half of the artichokes.  Cover with another layer of noodles, cheese, spinach, and artichokes.  Top the lasagna with the remaining three noodles and pour the rest of the sauce over the top.

Cover the lasagna with aluminum foil and bake for 1 hour at 350°.  Remove the lasagna from the oven and uncover.  Top the lasagna with the remaining mozzarella and Parmesan cheese.  Bake for another 15 minutes or until the cheese has melted.

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