Date: Wed, 20 May 1998 09:16:09 -0400
From: Amy Oilman (AOilman@bdm.com)
tofu lasagna
I use the following "ricotta cheese" in stuffed shells, lasagna and
when I am super lazy baked with pasta and homemade tomato sauce.
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.
kwvegan vegan