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Recipes
Veggie
Lasagna
Mmm, I can smell it cooking now. Lasagna is no
longer something that goes straight to your arteries. It is an
extremely versatile dish that you can tailor to fit
your own preferences. Because most of the Keeleys only eat veggies, our lasagna
has no meat or dairy in it. But, believe it or not, it’s still delicious,
and good for you, too.
1 box lasagna
noodles
1 (10 oz) package frozen chopped spinach,
thawed and drained
1 lb. soft tofu
1 lb. firm tofu
2 cups shredded soy mozzarella cheese
1 Tbsp. sugar
1/4 cup plain soymilk
2 Tbsp. lemon juice
1/2 tsp. garlic powder
3 tsp. minced fresh basil
1 tsp. Italian seasoning
2 tsp. salt
4 cups jarred spaghetti sauce
1. Cook the noodles according to package directions. Drain and set aside.
2. Preheat the oven to 350º F.
3. Squeeze out all moisture from spinach and set aside.
4. Set aside 1/2 cup of shredded cheese. Place tofu, remaining cheese, sugar,
milk, lemon juice, and all seasonings in a blender or food processor and blend
until smooth. Remove and stir in the spinach.
5. Cover the bottom of a 9 x 13 pan with a thin layer of spaghetti sauce, then
a layer of the cooked noodles. Follow with half of the tofu filling. Continue
in this same order for the final layer, ending with the cooked noodles. Cover
with a layer of sauce, sprinkle the set-aside cheese on top, cover loosely with
foil, and cook for approximately 30 minutes.
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