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March 2009 Issue – Tofu
Lasagna
·
1 package extra firm tofu, drained, squeezed & crumbled
- 1 box
whole grain lasagna noodles
- 2- 15
oz cans diced fire roasted tomatoes with garlic and basil
- 1 cup
grated carrots
- ½ lg onion
- 1 can
tomato paste
- 1 can
mushrooms
- 1 small
can chopped olives
- 1 t
Basil
- 1 t
Oregano
- 1 t
Thyme
- 1 t
Rosemary
- ½ t
Celery seed
- Pinch Cayene pepper
- Salt
& Pepper to taste
Freshly grated cheeses:
- ¼ cup
Parmesan
- 8 oz
Ricotta
- ¼ cup
Romano
- ¼ cup
Asiago
- 8 oz
Extra Sharp Cheddar and
- 8 oz
Mozzarella
1.
To prepare the tofu we wrapped it in several layers of
paper towels and simply squeezed the liquid out of it until it was pretty much
dry. Brown in olive oil with
onion. Once browned, leave in pan on
just enough temperature to crisp it without burning. If you need a little beef flavor use some
sodium free beef bullion to ½ cup water.
Stir well and cook down till water is gone.
2.
Combine all ingredients except the cheese for your sauce
and let that cook for a while till it thickens.
3.
Cook your noodles according to instructions on the box.
4.
Spray your pan/s and add a little sauce in the bottom. Layer with noodles, sauce and cheese then
repeat. (Trim the noodles to fit the pan
and then cut that small piece lengthways to fill the sides in)
5.
Bake covered at 350º for 30 min then remove foil and
continue cooking till cheese is the way you like it!
We used small loaf pans spayed with non-stick spray so we would have crunchy cheese on more sides! (Cut in half makes a great serving size and a spatula fits real nice!) This recipe made 4 – 2 serving loaf pans.