Tofu Lasagna -- no noodles |
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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 8 |
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This is a yummy vegetarian, lo-carb, lo-cal dish! It is really great for freezing in individual portions to take to work for lunch. I got the original recipe from CeeCee526 on Recipezaar but I've made a number of changes - so I'm posting it as my own. Hope you Enjoy!! Ingredients:
14 ounces extra firm tofu (press out liquid & slice very thinly) |
1/2 cup textured vegetable protein (texturized vegetable protein) |
1/2 cup vegetable broth (from boullion) |
1 teaspoon fennel |
1 jar pasta sauce (i use prego mushroom) |
2 tablespoons olive oil |
10 ounces frozen chopped spinach, thawed |
8 ounces mushrooms, sliced |
1/4 teaspoon molly mcbutter (approx 2 shakes) (optional) |
1/4 teaspoon garlic granules |
1/2 teaspoon dried parsley flakes |
8 ounces fat-free cottage cheese |
1/4 cup egg substitute |
8 ounces mozzarella cheese, grated |
dried chipotle powder (mccormick brand) (optional) |
salt & pepper |
Directions:
1. Press tofu under heavy weight for approx.
2. 1 hour to remove the liquid- will make thinly slicing much easier.
3. Reconstitute TVP w/ hot vege broth- let stand for 3-5 minutes then saute in olive oil in sauce pan to lightly brown.
4. Add jar sauce to TVP and add fennel (for a hint of sausage flavoring).
5. In seperate pan, saute spinach& mushrooms in oil- add garlic, parsley, Molly McButter& salt/pepper.
6. In a food processor, puree cottage cheese w/ egg substitute.
7. Add sauted vegetables& process just to combine.
8. Slice tofu thinly for use as lasagna noodles .
9. Start w/ a layer of sauce on the bottom of a 9x13 pan.
10. Layer tofu slices (season each layer of tofu w/ salt, pepper& chipotle), vegetable/cheese mixture, more sauce and then grated mozarella.
11. You should get about three layers- end w/ mozarella on top Bake, covered at 350 for 45 minutes.
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