Tofu
Lasagna
Have
ready:
Basic
Italian-Style Tomato Sauce (ready- made tomato sauce is ok) Ricotta-Style
Filling
Cook and Drain:
1/2 lb. lasagna noodles (spinach noodles are great!)
Ricotta-Style Filling: Grind through a food mill: 3 lbs. San Diego
Soy Dairy Firm Tofu
Mix
in:
1/2 cup fresh lemon juice
4 teaspoons honey (optional)
2 teaspoons kelp
6 tablespoons canola oil
4 teaspoons basil 1 teaspoons garlic powder
1.
Preheat oven to 350°F
2.
Start making layers in 9"x13" pan, Starting with a thin layer of
tomato sauce, Then a layer of cooked noodles, then a Layer of half
the Ricotta-Style Filling. Continue in the same order, using half
The remaining tomato sauce, noodles, the remaining Tofu, and ending
with the last of the tomato sauce.
3.
Bake for 30 min.
You
Need:
8 1/2" x 11" baking
dish or similar
Aluminum foil
One pound San Diego Soy Dairy Firm or Herbal tofu
one red bell pepper
two large portabella mushrooms
soy sauce- 1/4 cup
olive oil 2 tablespoons
orange juice- 1/4 cup
Spices- cumin powder, garlic, ginger, dill Or any other spices you
wish to spice the flavor
Preheat oven to 425°
Lightly oil baking dish
Cut tofu into four pieces about 1/4" thick then cut in half to create
8 smaller pieces
Coat both sides with olive oil and spices and place in baking dish
Cut portabella mushrooms into 1/4" thick slices and layer over tofu
Cover with the mixture of soy sauce & orange juice
Slice bell pepper into thin slices (remove seeds) and layer over
the mushrooms
Cover with aluminum foil
Place in oven and bake for 45 min.
Remove from oven and serve
Serving size=4
