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Recipes from the April 2010 Newsletter

This recipe is quite similar to the lasagna that I have been making for my family for years. This recipe uses no soy cheese, however, which makes it lower in fat but still creamy” and delicious. Make sure to let it rest for at least 45 minutes before serving so it “”sets up”” nicely.

Preparation Time: 30 minutes
Cooking Time: 60 minutes
Resting Time: 45 minutes
Servings: 6-8

Prepare the tofu ricotta before assembling the lasagna.

Tofu Ricotta:
1 12.3 ounce package silken tofu
1 pound fresh water-packed tofu
½ cup nutritional yeast
½ cup lemon juice
½ cup soy milk
1 teaspoon basil
1 teaspoon oregano
½ teaspoon garlic powder
½ teaspoon salt
Several twists freshly ground pepper

Combine all ingredients in a food processor and process until smooth (or see hint below). Set aside.

Lasagna:
1 recipe tofu ricotta (from above)
1 10 ounce package frozen chopped spinach