Lascivious Lasagna

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Lascivious Lasagna

 

Tofu Filling:

 

1/2 lb. firm tofu

1/2 Tbsp. onion powder

1/2 tsp. salt

1/2 tsp. basil

1/2 tsp. garlic powder

 

Textured Vegetable Protein Filling:

 

7/8 cup boiling water

1 cup textured vegetable protein (TVP) granules (available in health food

stores)

1 tsp. olive oil

1 onion, chopped

1 green pepper, chopped

2 cloves garlic, minced

1 tsp. basil

1/2 tsp. oregano

1 Tbsp. soy sauce

4 cups marinara sauce

12 uncooked lasagna noodles (1/2 lb.)

4 oz. soy mozzarella cheese, grated (optional)

 

To prepare the tofu filling, blend all the ingredients in a food processor or

blender until smooth.

 

To prepare the TVP filling, pour the boiling water over the textured

vegetable protein granules and let stand for about 10 minutes. Meanwhile,

sauté the onion, green pepper, garlic, basil, and oregano in the olive oil.

Add the hydrated granules and soy sauce and sauté for a few minutes.

 

Preheat the oven to 350 degrees F. To assemble the lasagna, cook the lasagna

noodles according to the package directions and drain. Spread 1 cup marinara

sauce over the bottom of a 9 x 13-inch pan. Cover the sauce with 4 cooked

lasagna noodles and spread the tofu filling evenly over the noodles. Cover

with 4 more cooked lasagna noodles and about 1 1/2 cups sauce, then spread

the textured vegetable protein filling evenly over the layer of sauce. Cover

with 4 more cooked lasagna noodles and the rest of the sauce, then cover

evenly with the grated soy mozzarella cheese, if desired.

 

Cover and bake for about 30 minutes, then uncover and bake for 5 more minutes.

 

Makes 8 to 12 servings.

 

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