Tofu Lasagna

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Tofu Lasagna

 

Ingredients:

 

One big batch of your favorite tomato sauce

1 box of lasagna noodles

4 blocks of fresh tofu from an Asian supermarket (the kind that is

really fresh and comes floating in water)

OR (if you have to, this is nowhere near as tasty)

1 block of Nasoya type packaged tofu and 1 box of Mori Nu brand silken

tofu, soft

1 1/4 cups nutritional yeast flakes; not torula or brewer's yeast

(find this in the bulk section of most health food stores)

Salt to taste

Pepper to taste

2-3 cloves garlic, minced or pressed

About 1 cup of freshly chopped parsley

Pinch of cayenne pepper

Extra virgin olive oil

 

Steps:

 

1. Prepare the sauce however you like it. I make a basic sauce

with lots of basil and onions. When I'm in the mood I even put in

peppers, broccoli, carrots, or whatever's hanging around the fridge.

2. Cook the noodles according to the box, but only halfway. When

they're done, layer them between kitchen towels to dry and rest until

you need them. (They will cook the rest of the way when you bake the

casserole and are much easier to handle while partially cooked).

3. Put the tofu in a bowl and get out your trusty handblender.

Or, use a fork if you don't have one. Work the tofu gently until it

becomes loose. Be sure you don't massacre it, you want the texture to

resemble ricotta cheese, not salad dressing.

4. Put the handblender away.

5. Stir in salt and pepper to taste.

6. Stir in about 1/2 cup of nutritional yeast flakes, parsley,

crushed garlic and cayenne pepper.

7. Stir in the olive oil.

8. Preheat the oven to a good lasagna temperature (400-425° F).

9. Get out a big lasagna pan and spray it with Pam® or lightly

oil it.

10. Put the lasagna together. Lasagna order is: Tomato sauce,

noodles, tofu filling, and nutritional yeast flakes. (Refer to the

illustrations at the top of the recipe for guidance).

11. Ladle into the pan, just enough tomato sauce to cover the

bottom.

12. Lay the noodles the long way down the pan in a single layer.

13. Spoon a layer of tofu filling over the noodles, spreading it

evenly.

14. Sprinkle the top well with nutritional yeast flakes.

15. Repeat with another layer of tomato sauce.

16. This time, lay the noodles the short way across the pan so

that they lie perpendicular to the first noodle layer.

17. Keep repeating until everything is used up and tomato sauce

is on top.

18. Sprinkle well with nutritional yeast.

19. Cover with tin foil and bake in the oven until it is piping

hot, about 35 minutes.

20. Remove the tin foil at the end, so that the top cooks, but

doesn't burn.

21. Serve.