LASAGNA with TOFU

* Exported from MasterCook Mac *

LASAGNA with TOFU

Recipe By : FF MailList: Houston Post,Tofu Cookery,Hagler (R.Simmons)
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Italian
Vegan Tofu
Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups spaghetti sauce -- up to 4 cups
1 1/2 pounds firm tofu -- (use Lowfat tofu)
1/4 cup lemon juice
2 teaspoons dried basil
2 teaspoons honey
1 teaspoon salt
1 clove garlic -- up to 3; minced
1/2 pound lasagna noodles -- cooked

Note:
It was a bit runny when I made it last night (but quite tasty), and the
next time, I think I'll use half tofu and half LF cottage cheese or even
mashed potato. This is a lot of tofu, so look for a brand with the lowest
fat you can find (mine had 8g/lb).

Preheat oven to 350 deg F

In a food processor or blender, puree to a fine grainy ricotta-like
texture the tofu, lemon juice, basil, honey, salt, and garlic (or
garlic salt).

Start making layers in a 9" x 13" baking dish, starting with a thin
layer of spaghetti sauce, then a layer of cooked noodles, then a layer
of half of the tofu filling. Continue in the same order, using half the
remaining sauce, noodles, the remaining tofu filling, ending with the
remaining spaghetti sauce (I put one more layer of noodles on top of the
last of the filling, then the remaining spaghetti sauce; i.e., sauce,
noodles, filling, sauce, noodles, filling, noodles, sauce).

Bake for about 30 minutes.


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Per serving: 356 Calories; 13g Fat (32% calories from fat); 19g Protein;
45g Carbohydrate; 0mg Cholesterol; 821mg Sodium