Discussion Board

I'm about 50-75% MWL and its nice to have a treat to share with the SO on a Saturday night. Last night it was spinach lasagna and we both loved it. The funny thing was I forgot to mix the spinach with the tofu-ricotta mix so when he wasn't looking I just hoiked up the mix with a fish slice and shoved half the spinach between the pasta layers one end on one side then turned round the bowl and did the same on the other side - you couldn't tell the difference

For those on the other side of the pond - a fish slice is a kind of spatula. Don't want anyone to think Katherine's slipping some fish into her vegan lasagna!

Hahaha, I did not know that! Thanks for clarifying.

Thank you! I was alarmed....
Riva

What's the recipe?

SPINACH LASAGNA

This is our old favorite lasagna recipe, but I have changed the kind of tofu used to the recipe for tofu ricotta from Alex Bury found in a previous newsletter. We like this version even better because of the creamy consistency of the tofu filling. I also like to make this with fresh spinach instead of frozen.

Preparation Time: 40 minutes
Cooking Time: 60 minutes
Resting Time: 10 minutes
Servings: 6-8

Prepare the ricotta before assembling the lasagna.

Tofu Ricotta:
1 12.3 ounce package silken tofu
1 pound fresh water-packed firm tofu
2 teaspoons minced garlic
¼ cup nutritional yeast
½ teaspoon salt
½ teaspoon pepper
1 tablespoon parsley flakes
1 teaspoon basil
1 teaspoon oregano
¼ cup lemon juice
¼ cup soy milk

Combine all of the above ingredients in a food processor and process until fairly smooth. Refrigerate until ready to use.

Lasagna:
1 recipe Tofu Ricotta
1-2 bags fresh, washed spinach
8 ounces lasagna noodles
7 cups fat-free pasta sauce
12 ounces Soy mozzarella cheese, grated
¼ cup soy parmesan cheese

Place the tofu ricotta into a large bowl. Set aside.

Bring a large pot of water to a boil. Drop in the lasagna noodles, stir, cook uncovered until just softened. Do not overcook. Remove from water and drain, hanging them up to dry slightly. OR use the no-boil lasagna noodles and eliminate this step entirely.

Prepare the spinach next. Use at least 1 bag, 2 if you really like spinach. Steam the fresh spinach just until slightly wilted (about a minute or two), drain well, then either mix the spinach into the tofu ricotta or layer the spinach over the tofu ricotta in 2 batches before sprinkling with the grated soy cheese. (See assembly directions below.)

Preheat oven to 350 degrees.

Lightly oil the bottom of a 9x13 inch baking dish. (Remove any excess oil with a paper towel.) Place 1 cup of the pasta sauce in the bottom of the baking dish and smooth over the bottom. Place 1 layer of the noodles over the sauce. Then add half of the tofu mixture and smooth out. Sprinkle half of the soy cheese over that, then spread 2 cups more of the sauce over the cheese. Add another layer of noodles, the rest of the tofu mixture, the remaining cheese, 2 cups more of the sauce, and the rest of the noodles. Spoon the remaining 2 cups of sauce over the noodles (make sure you cover all the edges), sprinkle some soy parmesan over the top. Cover with parchment paper and then cover with foil. Bake for 60 minutes. Remove from oven and let rest for 10 minutes before cutting.

Variation: This may be made with frozen spinach. Use a 10 ounce box (or more) and thaw in a colander. Drain well and press out any excess water with your hands. Mix into the tofu ricotta before assembling lasagna.

Hints: This may be prepared ahead of time and refrigerated before baking. Add about 15 minutes to the baking time.


next time I might try grating a little nutmeg on top - nutmeg is nice in white sauce

Just want to be sure folks know that this is not a McDougall recipe. It's not MWL and it's not regular plan. Not only is the tofu ricotta very high in fat, but soy cheeses of any kind (the soy mozzarella cheese and the grated soy parmesan cheese used in this recipe) are very much off-plan.

I truly don't mean to be the food police, but I do think that completely off-plan recipes should not be posted. People can find off-plan things pretty easily without help. We're here to help folks stay ON plan.

Just want to be sure folks know that this is not a McDougall recipe. It's not MWL and it's not regular plan. Not only is the tofu ricotta very high in fat (tofu should be considered a condiment only on the McDougall plan), but soy cheeses of any kind (the soy mozzarella cheese and the grated soy parmesan cheese used in this recipe) are very much off-plan.

I truly don't mean to be the food police, but I do think that completely off-plan recipes should not be posted. People can find off-plan things pretty easily without help. We're here to help folks stay ON plan.

For info:

http://www.drmcdougall.com/misc/2005nl/ ... ecipes.htm

Lord. Well, you're right. All I can say is that unless someone is VERY overweight, they will simply not lose weight eating like that. But you're right. I guess it's officially a McDougall recipe despite what Dr. McDougall has said re: cheese analogs, etc.

I never use the faux cheeses, but I do believe some come without the isolates. I do have a raw parmasean cheese that is nut based. No you don't want to use the whole jar (it is too expensive for that).

I do remember one DVD showing Mary using Vegan Gourmet faux cheeses. Those I am sure have oil too.

That may have been an older one--Dr. McDougall has become more, not less, stringent re: oil as the years have gone by (and less tolerant of meat and cheese analogs).