Broccoli Floret noodles

Broccoli Floret noodles

Ingredients:
1 cup/160 g broccoli florets
2 tbsp sliced/flaked

Directions:
almonds or pine nuts
6
SERVES
364
365
MAIN
COURSES
4
Oil a 9-in/23-cm square baking dish. Spread ½ cup/120 ml
of the sauce in the pan, and lay two lasagna noodles on top—
it’s okay if they are not touching, because they expand in the
oven. Scoop up a heaping 1 cup/120 g of the tofu mixture and
dollop it over the noodles, then spread it evenly and sprinkle
with ¹⁄ cup/55 g of the broccoli. Drizzle ¼ cup/60 ml sauce
3
over it all. Repeat with the noodles, filling, broccoli, and sauce,
pressing down each layer to make it even. On the last layer,
layer two noodles, 1 cup/120 g tofu mixture, and the remaining
¹⁄ cup/55 g of the broccoli. Don’t top the tofu mixture with
3
sauce, but put on the last 2 lasagna noodles. Spread the
remaining sauce across the top, making sure all the pasta is
covered. Finish by sprinkling the almonds on top.
5
Bake until the lasagna bubbles all around the edges of the
pan and the nuts are browned, about 40 minutes. Let stand
for 10 minutes before serving, if you can wait! This makes a
great leftover. To reheat, cover and bake in an oven at 375°F/
190°C/gas 5 for about 25 minutes.
Look for the round gyoza or wonton wraps without
Filling
eggs; they are usually a little thicker than the square
8 oz/225 g Swiss chard/
wonton skins. These are worth the work, I promise!
silverbeet, stemmed and
chopped You’ll end up with pillowy ravioli stuffed with greens
4 oz/120 g fresh spinach, and lemon and coated with a savory walnut sauce
chopped that adorns but does not distract from the delicious