Friday, October 17, 2008
Meatless, dairy free Lasagna
Actually I like the recipe found here at the following post better---it is much better than the recipe that is written down below.....so go to this here: http://nannykimsrecipes.blogspot.com/2008/12/lasagna-spinachmushroom.html
Double recipe of my meatless spaghetti sauce http://nannykimsrecipes.blogspot.com/2008/10/meatless-spaghetti-sauce.html (you may not use it all , but I like extra to freeze or use for my gluten free version. ) . Or use a prepared sauce you like.
I also think I would really like this recipe even more with added cooked mushrooms and cooked green bell pepper in the layers.
9 Lasagna Noodles cooked
18 oz of raw spinach
cooked mushrooms and green bell pepper (optional)
salt and pepper
1 pound of extra-firm tofu
2 tsp lemon juice
1 clove of garlic, minced (or equivalent of garlic powder)
10 basil leaves cut finely
12 by 7 pan
Preheat oven to 375. Steam the spinach for 8 or 10 minutes. Drain and press all of the water out and cut up. Season with salt and pepper. (cook noodles, also if you haven't already).
Meanwhile place tofu in bowl and break into crumbly condition. Add the lemon juice, garlic , salt and pepper and basil. Mush it all up for a few minutes until the consistency of ricotta. Refrigerate until ready to use.
Put a light layer of sauce in the 12 by 7 pan. Cover with 3 cooked noodles (you can trim them if they don't fit). Place some tufu mixture on top, then some spinach,(cooked mushrooms and bell pepper if using) then some sauce. Repeat with noodles, tufu, spinach and sauce. Then place the last 3 noodles and cover with sauce. Bake covered (with foil) for 30 to 35 minutes. Remove foil (sprinkle some fake Parmesan if desired--recipe is below--)and bake for another 20 minutes or until edges of noodles are slightly browned and the sauce is bubbling. Cool for ten minutes before slicing. Serves 6.
You can sprinkle the top with a fake Parmesan. One recipe for this is
1/4 cup slivered or sliced almonds
1 tablespoon of roasted sesame seeds
1/8 tsp salt
1/4 tsp lemon zest---
Combine all in blender until fine crumbs.
For my gluten free--I saved some of the above ingredients. I used basmati rice following the directions for cooking 1 cup of uncooked rice. I did the same layering using the rice. I used a smaller corning ware pan about 6 or 7 inches square.