Ingredients
3 lbs firm tofu
1/4 cup lemon juice
4 tsp honey (I used Agave Nectar)
6 T canola oil (I used extra virgin olive oil)
4 tsp dried basil
1 tsp garlic powder
1/2 tsp ground nutmeg
2 tsp salt
1 lb lasagna noodles (I used Ronzoni oven ready - they're eggless)
3 cups spaghetti sauce
2 small pkg frozen chopped spinach , defrosted and drained--optional (I used only about 1/4 package)
Directions:
Lightly grease 9x13 inch pan and set aside. Preheat oven to 350 degrees. Drain tofu well and process it in food processor until smooth. Pour into large bowl and add lemon juice, honey, oil, basil, nutmeg, garlic powder and salt and stir until well mixed. Stir in defrosted, drained spinach if using.
If using non oven-ready noodles: Cook lasagna noodles according to package directions and drain.
Layer as follows in greased pan: spaghetti sauce, lasagna noodles, tofu mixture. Repeat layers 2 more times then end with sauce, noodles, sauce and vegan parmesan cheese if you have it.
Cover with foil, and bake 40 minutes at 350 degrees. Remove and allow to set before serving.
If frozen, remove plastic wrap, replace foil, and bake 1 hour and 30 minutes at 350 degrees.
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2 comments:
This was really good! Talk about a guilt-free lasagna. The sauce made it tangy. Everyone enjoyed it, and some didn't know it was tofu instead of ricotta.
I took this to a pot luck on Friday, and it was a hit. A really delicious veggie lasagna is hard to find and this fit the bill - good sauce and the tofu had a great texture.
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