Tofu-Filled Lasagna
Source of Recipe
By Nettie Cronish
List of Ingredients
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9 cooked lasagna noodles
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8 oz (250 g) shredded mozzarella cheese
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3 tbsp (45 mL) grated Parmesan cheese
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Tomato Sauce:
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3 tbsp (45 mL) extra-virgin olive oil
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1 onion, peeled and chopped
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4 garlic cloves, minced
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1 green pepper, chopped
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1 can 28 oz (796 mL) crushed tomatoes
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1 can 5-½ oz (156 mL) tomato paste
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¼ cup (50 mL) dry red wine or apple juice
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2 tsp (10 mL) soy sauce
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1 tsp (5 mL) dried oregano
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1 tsp (1 mL) freshly ground pepper
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2 bay leaves
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½ cup (125 mL) chopped fresh basil
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Filling:
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2 cups (500 mL) ricotta cheese
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8 oz (250 g) firm tofu, rinsed and puréed
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1 tbsp (15 mL) soy sauce
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¼ tsp (1 mL) freshly ground black pepper
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Salt
Recipe
Tomato Sauce:
Heat oil over medium heat in a large saucepan or Dutch oven. Cook onion and garlic for 5 minutes, stirring occasionally. Add green pepper, tomatoes, tomato paste, wine, soy sauce, oregano, pepper and bay leaves. Lower heat to simmer.
Cover and cook, stirring often, for 30 minutes. Discard bay leaves. Stir in basil. Reserve. Preheat oven to 375F (190C).
Filling:
Mix ricotta with puréed tofu, soy sauce and pepper.
Add salt to taste. Reserve.
Spread a little sauce over the bottom of 9- x 13-in (3L) baking dish. Cover with a layer of noodles. Spread half of the filling over noodles. Cover with one-third of the tomato sauce. Sprinkle with half of the mozzarella. Cover with another layer of noodles. Repeat layers once. Cover with remaining sauce. Sprinkle Parmesan evenly over top. (Can be made ahead to this point, covered and refrigerated for up to 1 day. Bring to room temperature for 30 minutes before baking.)
Cover and bake in oven for 20 minutes. Uncover and bake for 10 minutes or until bubbly and browned on top. Let stand for 5 minutes before serving. Makes 6 to 8 servings.
Tip: Check the expiry date before you buy tofu and rinse in cold water before you use it. Leftover tofu freezes well; it can be frozen for up to 6 months.
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