This is a smooth lasagna with a strong basil flavor. With the ricotta mixed in with mashed tofu, that bizarrely bland, oddly textured beige-ness associated with tofu doesn't exist in this delicious lasagna. Go ahead - fool your non-veg dinner guests. Print the recipe here.
Tofu-Basil-Spinach Lasagna
Ingredients:
1 lb soft tofu, rinsed, drained and mashed
2 cups finely chopped onions
3 Tbsp umeboshi vinegar (red wine vinegar and salt would be a good substitute)
1/2 tsp ground black pepper
1 Tbsp dried oregano
4 cups washed chopped fresh spinach
1 1/2 cups chopped fresh basil
1/2 cup EVOO
1 Tbsp chopped garlic
1/3 cup chopped walnuts (optional - we omitted because of a walnut allergy)
1 1/2 tsp salt
1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
1 1/2 cups Newman's Own Organic Tomato-Basil Sauce
9 pieces of lasagna noodles, cooked, drained and rinsed
Preparation:
In a large bowl, mix together the tofu, onions, vinegar, black pepper, oregano and spinach and set aside.
In a blender or food processor, blend together the basil, oil, garlic, walnuts (if using) and salt. Pipkin likes to add the ricotta at this point for two reasons: he likes the smoothness when it's blended and he really likes to use the food processor (his "Ferrari"). THE POWER! Anyway, after blending, add the basil mixture to the tofu mixture and stir together well. You are now ready to assemble the lasagna.
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Three lasagna noodles will fit perfectly in a 9x12 baking dish. |
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Mmmm. Basil, spinach, ricotta and tofu! |
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Ready for the oven! |
Top with the shredded mozzarella and bake for 35-45 minutes, or until the sauce is bubbly and the cheese is melted. Let stand for 5 minutes before serving.
Serves: 4-6 labbits
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Fresh out of the oven! |
Recipe adapted from The Kripalu Cookbook: Gourmet Vegetarian Recipes.
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