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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Tofu makes a great replacement for ricotta in this tasty dish. You'll find that TVP (available in health food or upscale grocery stores) makes a great replacement for meat. Vegetables can be adapted to your personal taste. I really like spinach and zucchini in mine. Ingredients:
1/2 lb firm tofu |
1/2 tablespoon onion powder |
1/2 teaspoon salt |
1/2 teaspoon basil |
1/2 teaspoon garlic powder |
7/8 cup boiling water |
1 cup textured vegetable protein, granules (tvp) |
1 teaspoon olive oil |
1 onion, chopped |
1 green pepper, chopped |
2 garlic cloves, minced |
1 teaspoon basil |
1/2 teaspoon oregano |
1 tablespoon soy sauce |
4 cups marinara sauce |
12 uncooked lasagna noodles (1/2 lb.) |
4 ounces soy mozzarella cheese, grated |
Directions:
1. To prepare the tofu filling, blend all the ingredients in a food processor or blender until smooth.
2. To prepare the TVP filling, pour the boiling water over the textured vegetable protein granules and let stand for about 10 minutes.
3. Meanwhile, sauté the onion, green pepper, garlic, basil, and oregano in the olive oil. Add the hydrated granules and soy sauce and sauté for a few minutes.
4. Preheat the oven to 350 degrees F.
5. To assemble the lasagna, cook the lasagna noodles according to the package directions and drain.
6. Spread 1 cup marinara sauce over the bottom of a 9 x 13-inch pan.
7. Cover the sauce with 4 cooked lasagna noodles and spread the tofu filling evenly over the noodles.
8. Cover with 4 more cooked lasagna noodles and about 1 1/2 cups sauce, then spread the textured vegetable protein filling evenly over the layer of sauce. Cover with 4 more cooked lasagna noodles and the rest of the sauce, then cover evenly with the grated soy mozzarella cheese, if desired.
9. Cover and bake for about 30 minutes, then uncover and bake for 5 more minutes.
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