EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/4294/
Tofu Lasagna
Yield: 8 servings
Ingredients
| 2 |
pounds |
firm tofu
|
|
|
| 1/4 |
cup |
olive oil
|
|
|
| 1/8 |
cup |
fresh lemon juice
|
|
|
| 1 |
teaspoon |
salt
|
|
|
| 1 |
teaspoon |
dried oregano
|
|
|
| 2 |
Tablespoons |
fresh minced basil, or 2 teaspoons dried basil
|
|
|
| 8 |
ounces |
lasagna noodles (9 large)
|
|
|
| 1 |
jar |
(32 ounce) Italian-style tomato sauce
|
|
|
| 1 |
cup |
shredded mozzarella cheese
|
|
|
| 1/3 |
cup |
black olives, sliced, for garnish (optional)
|
|
|
Directions:
Preheat oven to 350 degrees F
Wrap the tofu in a clean towel and place a heavy pan on top for 15 minutes to remove excess water. Remove towel and combine tofu in a food processor with the olive oil, lemon juice, salt, oregano and basil in a food processor; process until smooth.
Cook the lasagna noodles according to package directions until tender, but firm.
Spray a 9x13 inch casserole or baking pan with nonstick cooking spray.
Cover the bottom of the dish with a third of the sauce.
Add a third of the noodles and spread with half the tofu mixture and half of the remaining sauce.
Add another third of the noodles, the remainng tofu, the remaining noodles, then the remaining sauce.
Top with the grated mozzarella and black olives, if desired. Cover the pan with foil and bake for 20 minutes; remove foil and bake 20 minutes longer.
Remove from oven and let rest for 5 minutes before serving.
Please note that some ingredients and brands may not be available in every store.
EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/4294/