Yve’s Kitchen

Tofu Lasagna

Ingredients:

2 tablespoons olive oil
4 cloves garlic, crushed
1 cup frozen spinach
1/2 cup Italian parsley, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cup soft tofu, drained, mashed
2 egg, beaten
1/4 cup ricotta cheese
1/2 cup grated Parmesan cheese
1lb. lasagna noodles, cooked
3 cups Italian tomato sauce
1 1/2 cups grated mozzarella cheese

Heat the oil in a large pot and sauté the garlic and onion until light golden brown. Add the spinach, parsley, salt, and pepper and sauté for 3 minutes. Pour the mixture into a large bowl and thoroughly mix the tofu. Egg, ricotta cheese and 4 tablespoons of grated Parmesan cheese. Set aside. In a buttered and flour 9×13 inch baking pan, arrange the cooked lasagna noodles, tofu and spinach filling, Italian tomato sauce and mozzarella cheese in layers. Repeat the process until all the noodles are used, making sure that the top layer is covered by the Italian tomato sauce. Sprinkle the top with the remaining parmesan cheese. Bake in a 350-degree oven for 30 minutes or until the top is brown.
Serve 4-6

Italian tomato sauce

Ingredients:

3 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, crushed
1/2 cup Italian parsley, chopped
2 carrots, peeled, chopped
1/2 cup dry white wine
2 fresh sage leaves, chopped
8 fresh basil leaves, chopped
1 teaspoon of salt
1 cup soft tofu, drained
1/2 teaspoon ground black pepper
6 cups tomato sauce
1 can whole tomatoes

Heat the oil in a large deep pot and sauté the onion and garlic until light golden brown. Add the parsley, carrots, wine, sage, basil, salt, tofu, pepper, whole tomatoes, and tomato sauce. Cover and simmer for 40 minutes over low heat. Let cool. In a blender, blend the mixture into a smooth sauce.

Make 8 cups.

Bon Appetit! Yve ♥