Hi. I wanted to respond to Jan's tofu lasagna request since I make
something like it using low fat tofu. I use this "ricotta cheese" in stuffed
shells, lasagna and when I am super lazy baked with pasta and
homemade tomato sauce. One of my vegan cookbooks had a recipe, but
it had olive o*l in it. Once I omitted it, I really couldn't tell the difference
one it was all assembled.
Tofu Ricotta
2 packages low fat tofu I use Mori nu)
2 Tablespoons lemon juice
1/4 cup minced fresh parsley (you could sub basil)
1 Head roasted garlic (you could omit this if you don't like it, but it helps
the texture and taste IMHO)
salt (if you like)
Step 1) Drain tofu 30 minutes
Step 2) Mash ingredients together with a fork
I make the lasagna by doing the standard assembly of noodles, "cheese",
optional ff stuff and sauce in that order until you run out of ingredients.
Just make sure that you have sauce on top. You can optionally add a
layer of vegetables, crumbled soy, mashed beans or anything you
happen to have (ff sun dried tomatoes, artichokes in water, drained) to
give it more of an creative spin. By adding these fatfree ingredients, you
can increase the nutritional value as you wish and lower the percentage
fat (if that is something you are concerned with).
Bake at 375 40-60 minutes.
Serves 8-10
The key to doing this is having or making good quality ff sauce. It takes a
relatively short amount of time to make sauce and it makes a huge
difference.
Enjoy...
Amy
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