Daily Random Recipe
INGREDIENTS:
- 1/2 lb / 225 g lasagne sheets
- 1 x 26 oz / 720 g jar pasta sauce
- 1 T oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound regular tofu
- 3/4 c. soy yogurt (optional)
- 1 t salt
- 1/4 c nutritional yeast flakes (optional)
- 1/2 c. chopped fresh basil
- 1/4 c. chopped fresh parsley
- 1/2 c. grated dairy free mozerella and/or soy parmesan
Cook the lasagne sheets in boiling water to al dente, then drain and rinse.
Saute the oil, onion and garlic.
Blend in a food processor the tofu, yogurt, salt, nutritional yeast flakes, basil and parsley, until smooth and creamy.
Stir in the onion and garlic. Start making layers in 2 quart / 2 L baking dish, beginning with half of the pasta sauce on the bottom, and a layer of half the lasagne sheets. Next, spread the tofu filling evenly over the noodles, arrange the other half of the noodles, and then pour over the rest of the tomato sauce.
This can be topped with the mozzarella/parmesan. Bake for about 30 minutes or until bubbling and the cheese is melted.
NOTES:Per serving: calories – 207, totel protein – 12g, soy protein – 8 g, fat – 7g, carbohydrates – 22g, fiber – 5g, calcium – 255mg, sodium – 477 mg.
Yet another recipe from “Tofu Quick & Easy”. My uncle, who is a meat eater, & one of the pickiest eaters on earth, loves this. He said if he didn’t already know the “ricotta” filling was tofu, he couldn’t tell it.
In the filling, where the ingredients say “optional”, I highly recommend using them. It adds to the taste.