PASTA - tofu lasagna with meat sub

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* Exported from MasterCook *

 

Tofu Lasagna

 

Recipe By :Robin Robertson

Serving Size : 8 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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2 pounds firm tofu -- drained, patted dry

1/4 cup minced parsley

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 cup rehydrated textured soy protein

4 cups tomato sauce

1 pound lasagna noodles -- cooked and drained

8 ounces soy mozzarella -- shredded

 

Place tofu in a large bowl and crumble. Add parsley, salt and pepper and mix

well. Taste to adjust seasoning. Spread a layer of sauce in bottom of a large

baking dish. Top sauce with a layer of noodles. Top noodles with layer of tofu

filling, repeat with another layer of noodles, and top with more sauce. Add a

layer of textured soy protein. Repeat process until all components are used,

ending with sauce. Sprinkle shredded soy mozzarella on top of final sauce layer.

Bake for 45 minutes in a preheated 350 degree oven. Allow to set for 5 minutes

before cutting.

 

Source:

" The Soy Gourmet by Robin Robertson, Plume/Penguin Putnam, 1998 "

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Per Serving (excluding unknown items): 535 Calories; 13g Fat (21.7% calories

from fat); 50g Protein; 57g Carbohydrate; 4g Dietary Fiber; 15mg Cholesterol;

1147mg Sodium. Exchanges: 3 Grain(Starch); 7 Lean Meat; 1 1/2 Vegetable; 1 Fat.

 

NOTES : A delicious way to get a triple helping of soy protein using tofu, TVP,

and soy cheese. This make-ahead dish is guaranteed to please. Use your favorite

meatless tomato sauce.

 

Nutr. Assoc. : 0 0 0 0 26388 0 0 26145

 

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