Tofu Lasagna

[Guest guest]

TOFU LASAGNA

Source: Tofu Cookery (adapted)

 

3.5 to 4 cups spaghetti sauce

1.5 lbs firm tofu

1/4 cup lemon juice

2 tsp dried basil

2 tsp sweetener of choice

1 tsp salt

1 clove garlic or 1/2 tsp garlic salt

1/2 lb lasagna noodles (gf) cooked to package directions

 

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. Serves 8 to 10.