366 Dairy-Free: Tofu Lasagne

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* Exported from MasterCook *

 

Tofu Lasagne

 

Recipe By : 366 Simply Delicious Dairy-Free Recipes, R Robertson, p 148

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 medium onion -- minced

1 teaspoon minced garlic

4 cups tomato puree

1 tablespoon dried basil

1 teaspoon dried oregano

1 bay leaf

1 1/2 teaspoons salt

1/2 teaspoon freshly ground pepper

3 cups firm tofu

drained and crumbled

1/4 cup minced fresh parsley

OR 1 tablespoon dried parsley

8 ounces lasagna noodles

cooked and drained

1 cup shredded soy mozzarella cheese

 

A dairy-free version of everyone favorite. This dish alone has won many of

my friends and cooking students over to dairy-free cooking.

 

Heat the oil in a large saucepan over medium heat. Add the onion, cover,

and cook 5 minutes, stirring occasionally. Remove the lid, add the garlic,

tomato puree, basil, oregano, bay leaf 1/2 teaspoon of the salt, and 1/4

teaspoon of the pepper. Simmer for 20 to 30 minutes to allow the flavors

to blend. Discard the bay leaf. Preheat the oven to 375 degrees. In a

large bowl, combine the tofu with the parsley, the remaining 1 teaspoon of

salt, and the remaining 1/4 teaspoon of pepper, mixing until well

combined. Spread a thin layer of the tomato sauce in the bottom of a

shallow rectangular baking dish. Arrange a layer of the cooked lasagna

noodles in the bottom of the pan, and top with a layer of the tofu

mixture. Repeat with alternating layers, ending with a layer of the tomato

sauce, Top with the soy cheese, and bake for 30 to 40 minutes, or until

heated through. Let stand for 5 minutes before cutting.

 

8 SERVINGS

 

Calories 261 Kc • Protein 15 Gm • Fat 6 Gm • Percent of calories from fat

20% Cholesterol 0 mg • Dietary Fiber 4 Gm • Sodium 557 mg • Calcium 106 mg

 

 

 

 

 

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