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tofu-lasagna recipe

Date:    Mon, 09 Aug 93 11:30:32 PDT
 From:    Jan Gordon (jagordon@AGSM.UCLA.EDU)
 1 large (28 ounce) can crushed tomatoes
 1 8 ounce can tomato paste
 1 quart water
 1 package (12 ounces?) tofu Italian style sausage, 1/2 inch slices
 1 large onion, chopped
 5 to 6 cloves garlic, minced
 1/4 to 1/2 pound mushrooms, chopped
 4 to 5 stalks celery, chopped
 1 red bell pepper, chopped
 1 bunch parsley chopped (or use carrot tops)
 1/3 cup chopped fresh basil
 2 teaspoons dried oregano
 1 teaspoon dried marjoram
 1/2 to 1 teaspoon Mrs. Dash spicey blend
 16 ounces wholewheat lasagne noodles
 filling 2 16 ounce tubs nonfat ricotta cheese blended with
 nonfat egg product, equivilent of 2 eggs
 spray one large or two medium size baking pans with nonstick spray
 put about 1/2 to 3/4 cup sauce in pan
 one layer of uncooked noodles
 thick layer of sauce
 layer of uncooked noodles
 layer of cheese mixture
 layer of noodles
 sauce and noodles to use all
 cover with lid or foil and bake 350 F for about an hour and 15 minutes
 Let stand 15 to 30 minutes before servings,  (it is much easier to serve 
 that way)
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