Lascivivious Lasagna

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Lasciivious Lasagna

 

Tofu Filling:

3/4 lb. (350 g) firm tofu

1/2 Tbsp. onion powder

1/2 tsp. salt

1/2 tsp. basil

1/4 tsp. garlic powder

 

Textured Vegetable Protein (TVP) Filling:

7/8 cup boiling water

1 cup (75 g) textured vegetable protein

1 tsp. olive oil

1 onion, chopped

1 green pepper, chopped

2 cloves garlic, minced

1 tsp. basil

1/2 tsp. oregano

1 Tbsp. soy sauce

 

4 cups marinara (tomato) sauce

12 uncooked lasagna noodles (1/2 lb.)

4 oz. soy mozzarella cheese, grated (optional)

 

To prepare the tofu filling, blend all the ingredients

in a food processor or blender until smooth.

To prepare the TVP filling, pour the boiling water

over the TVP and let stand for about 10 minutes.

Meanwhile, sauté the onion, green pepper, garlic,

basil and oregano in the olive oil. Add the hydrated

TVP and soy sauce and sauté for a few minutes.

Preheat the oven to 350 degrees F. Cook the lasagna

noodles according to the package directions and drain.

To assemble the lasagna, spread 1 cup marinara sauce

over the bottom of a 9 x 13-inch pan. Cover the sauce

with 4 cooked lasagna noodles and spread the tofu

filling evenly over the noodles. Cover with 4 more

cooked lasagna noodles and about 11/2 cups sauce, then

spread the TVP 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.

Cover and bake for about 30 minutes, then uncover and

bake for 5 more minutes.

 

Makes 8 to 12 servings.

 

From Peta Animal Times

 

Jenn

 

 

 

 

 

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