Lasagna Noodle Casserole

Do you know the difference between a casserole, a pie and a pudding? If you just accept the dictionary definitions, trust me it is very misleading. I found this quite surprising since nowadays you can find almost anything by asking your favorite search engine. Technically, I could have used "pie" or "pudding" in the name for this recipe, but I decided on "casserole" because of mom.

My mom loved tofu, but she disliked Lasagna. That is maybe quite the opposite from many people, but it is true. This recipe contains tofu, which sounds like a warning, but hardly anyone ever suspects that. So, whenever I made this for a dinner where mom was a guest, I always called it "Italian Tofu Casserole." For all of the rest of you, I am making it more familiar and in the process leaving out the one word that might stop anyone from finding it. By the way, this is a great dish for company.

Back for a minute to my first point here, if you have any interest at all in understanding the history of casseroles, puddings and pies, please check out Wikipedia online to experience the major overlap. It offers more information that I need to cover here and it is very interesting. If you pursue that tip, or maybe instead of that suggestion, do not forget to also check out "comfort food," as it is sort of where it all ends up when labeling yummy favorites.

Lasagna, the dish, is named after Lasagna, the noodle, which was actually totally flat until it got curly in America to trap in the sauce. The noodles were named after the container itself or "chamber pot" as derived from the Greek word "lasanum." Most of the popular Lasagna recipes evolve from different meats, cheeses and sauces sharing space with these flat noodles, with or without curly edges. I say "most" because in this recipe and others you can substitute ingredients, and that even includes the noodles. I will include some suggestions for changes, but just so you know, none of them leave out the tofu. You could easily call this Sneaky Lasagna, because nobody ever notices the tofu, and I have never met a person who did not like it.

Here is what you need:

One package Lasagna noodles
One package firm Tofu
1 ½ lbs ground sirloin (Vegetarians keep reading please)
¼ lb Myzithra cheese grated
¾ lb Feta cheese crumbled
32 oz plus of crushed tomatoes
4 large garlic cloves chopped finely
Basil
Oregano
Olive oil

You might also need a few explanations and suggestions:

You can substitute the noodles with eggplant if so desired. Cut it lengthwise about ¼ inch thick and let it dry out a bit by placing in a colander for 30 minutes. You may replace the beef if you do not want meat, and you can also use ground turkey. Using chopped eggplant or zucchini can be used instead of any meat. Myzithra cheese used to be hard to find, but now it is available at larger health food stores. It is a Greek cheese that can be used in a lot of recipes, so it is worth locating. You will need about 2 quarts of the tomato mixture. This can be varied depending on your choice. I have used fresh tomatoes, canned crushed and even tomato puree. After adding some water you need to end up with 2 quarts, and I like mine fairly strong. I try to use fresh basil and oregano. That means you need to chop up fine, and you need about ¼ cup each, more according to your tastes. If you use dry versions, cut amounts by one third.

Now, putting it all together, and yes, it is worth it. Cook garlic and onion in olive oil until tender. Brown your ground sirloin and drain. Using a blender, make 2 quarts of liquid sauce with whatever form of tomatoes and water, usually works best doing two times because of amount. Combine all of the above with basil and oregano and heat up to a mild boil, and then simmer for at least one hour to enhance flavor. Do not overheat as that tends to shrink the amount.

Cover the bottom of a 9" by 13" pan with a light layer of sauce, followed with one layer of uncooked noodles. Slice the tofu and layer that on top of noodles, and cover with another helping of sauce. Next, do another layer of noodles and top with all the Feta cheese and the remainder of the sauce. Sprinkle all the Myzithra cheese on top. Cover and bake at 350 for an hour. Let it sit for about 20 minutes to cool and set up a bit.

This keeps well in the fridge for a few days which makes for great lunches. Also, I often make double sauce so it is ready in the freezer to use next time. Feel free to get creative with your sauce by spicing it up anyway you want. Just do me a favor, do not substitute the tofu or cheeses. That is what makes it so different, and it is a favorite around our house.

Enjoy!

Toddy enjoys living in New Mexico, her family, writing and being an entrepreneur.

She and her husband have owned several businesses and now offer discount window treatments nationwide online at http://www.foryourwindows.com.

Visit her blog at http://foryourwindows.wordpress.com

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