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Thursday
Tofu Lasagna- Healthy Recipe
This is the lasagna that I have been making for
my family for many years. This recipe uses no soy cheese, which makes it lower
in fat but still “creamy ” and delicious. Make sure to let it rest for at least
45 minutes before serving so it “sets up” nicely .
PREP: 30 MINUTES |
COOK: 1 HOUR | REST: 45 MINUTES • SERVES 6 TO 8
Prepare the tofu ricotta before assembling the
lasagna.
TOFU
RICOTTA
1 package (12.3 ounces) silken tofu, drained in
a fine-mesh strainer
1 package (16 ounces) fresh water-packed tofu,
drained in a fine-mesh strainer
¼ cup nutritional y east
¼ cup lemon juice
¼ cup soy milk
1 tablespoon parsley
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon salt
Freshly ground black pepper
Combine all ingredients in a food processor
until smooth. Set aside.
LASAGNA
10 ounces frozen chopped spinach, thawed and
squeezed dry (see sidebar on opposite page)
Tofu Ricotta
2 jars (25 ounces each) fat-free pasta sauce
8 ounces no-boil lasagna noodles (see sidebar on
opposite page)
No-Parmesan Cheese
Preparation Steps:
1. Add the spinach to the Tofu Ricotta and stir
well to mix.
2. Preheat the oven to 350°F.
3. Pour about 1 cup of the pasta sauce into the
bottom of a 13″ × 9″ baking dish.
4. Place a single layer of noodles over the
sauce. Spread half of the tofu mixture over the noodles. Pour another cup or so
of the pasta sauce
over the tofu mixture and spread evenly .
5. Add another layer of noodles and spread the
remaining tofu mixture over them. Pour another cup or so of sauce over the tofu
and spread evenly . Top with another layer of noodles
and another cup or so of the sauce, making sure
all the noodles are covered.
6. Sprinkle the top with No-Parmesan Cheese.
Cover with parchment paper, then aluminum foil, crimping the edges under the
baking dish top to
seal the top well.
7. Bake for 1 hour.
8. Let rest for at least 45 minutes before
cutting.
9. For a more spinach-flavored lasagna, use 20
ounces of spinach, thawed and squeezed dry . Do not mix with the tofu; instead,
layer it over the tofu mixture before covering with the sauce.
10. To add more vegetables to the sauce, sauté
some onions and mushrooms in a dry nonstick pan until softened, about 5
minutes.
11. Add this to the pasta sauce before using in
the recipe. Other vegetables may also be added as desired. Another delicious
option is to thinly slice some zucchini lengthwise and lay these strips over
the tofu in each layer.
No-boil lasagna noodles are available in most
supermarkets and natural food stores.
Use whole grain varieties whenever possible. For a fantastic
gluten-free option to the wheat lasagna noodles, use Tinkyada brown rice lasagna noodles. There are many varieties of
lasagna noodles that do not need to be boiled ahead of time before using in
recipes.
Want
to know how to store your favorite vegetables and fruits at home read...Complete
Guide to Storing Fruits and Vegetables at Home
WATCH: Tofu Lasagna- Vegan Healthy Cooking
Videos
Gluten Free Tofu Lasagna Video
Tofu Lasagna Video
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