Here is delicious, colorful and fun play on the traditional Lasagna dish that you and your guest will enjoy. It's much lighter than traditional lasagna and would be great to bring as a dish to 'pass' at a dinner.
1/2 lb of lasagna noodles
2 10oz packages frozen chopped spinach, thawed and drained
1 lb soft tofu
1 lb firm tofu
1 Tbsp sugar
1/4 cup soy milk
1/2 tsp garlic powder
2 Tbsp lemon juice
3 tsp minced fresh basil
2 tsp salt
4 cups tomato sauce
First you are going to cook the lasagna noodles according to the package directions. Drain and set aside.
Preheat the oven to 350 degrees.
Squeeze the spinach as dry as possible and set aside.
Next you're going to place the tofu, sugar, soy milk garlic powder, lemon juice, basil and salt in the food processor or blender and blend until smooth. After that is smooth, stir in the spinach.
Cover the bottom of a 9" x 13" baking dish with a thin layer of tomato sauce, then a layer of noodles (use about 1/3 the noodles). Next, follow with half the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End this with the remaining noodles, covered by the last of the tomato sauce. Bake for 25 to 30 minutes and enjoy!
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