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
Prepare the ricotta before assembling the lasagna.
1 12.3 ounce package silken tofu
1 pound fresh water-packed firm tofu
2 teaspoons minced garlic
Â¼ cup nutritional yeast
Â½ teaspoon salt
Â½ teaspoon pepper
1 tablespoon parsley flakes
1 teaspoon basil
1 teaspoon oregano
Â¼ cup lemon juice
Â¼ cup soy milk
Combine all of the above ingredients in a food processor and process until fairly smooth. Refrigerate until ready to use.
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
Â¼ 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