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tofu in lasgana

I use this very simple recipe from the The American vegetarian
cookbook: from the fit for life kitchen. You can use this recipe
instead of the ricotta in this way or you can mix it through
your (home made) tomato sauce.

"Stedda" Ricotta


1 lb soft tofu
1/2 tea spoon of ground nutmeg
1/2 tea spoon of salt (or less)
some water


Blend 3/4 of the tofu with the nutmeg and salt. Add some water to
smooth. Mash the rest of the tofu through with a fork.