Last week I was thinking about making TOFU LASAGNA, and I wondered why you are supposed to boil the long wide noodles first, before baking them in the lasagna. This seemed redundant to me, and it was always annoying when the noodles stuck together after I drained them, as I was trying to make my layers. So I decided to experiment with using dry noodles. I also decided to use some of my vegetable soup vegetables in my tomato sauce, as we didn't seem to be eating it up fast enough, and it had started out as a giant pot of soup.
First I started out with some tomato sauce, the recipe for which you can find in an earlier post. I added scooped out vegetables from the previous posted vegetable soup recipe. This added bulk to the sauce, which was good, because I make lasagna in a very large pot I found at a yard sale. It is a big long oval stainless steel pot with a lid that is supposed to be used to roast...other things. (It comes with an insert holed tray that fits inside the bottom which I don't use.) Maybe you have one around or can find one. I actually have found two of them over the years. Or perhaps you have some other deep dish casserole you could use. It needs to be pretty deep to contain all the sauce and layers, and this new method works best if you can cover the pot during most of the cooking.
