Ingredients:
* ? pound lasagna
* 2 10-ounce packages defrosted chopped spinach,
* 1 pound soft tofu
* 1 pound firm tofu
* 1 tablespoon sugar
* ? cup soymilk
* ? teaspoon garlic powder
* 2 tablespoons lemon juice
* 3 tablespoons minced basil
* Salt to taste
* 32-ounce jar tomato sauce
Directions:
1. Cook lasagna noodles al dente, drain and set aside.
2. Pre-heat oven to 350 degrees.
3. Dry the spinach as much as possible and set aside. Place the tofu, sugar, soymilk, garlic powder, lemon juice, basil and salt in a blender and mix till smooth.
4. Cover the bottom of a lasagna baking dish with a thin layer of sauce, followed by a layer of lasagna noodles. Add a layer of half the tofu and half the spinach. Continue the same way, using half the tomato sauce and noodles and the rest of the tofu mixture and spinach. The last layer should be the remaining noodles covered by the remaining tomato sauce.
5. Bake for 25 to 30 minutes till the tomato sauce bubbles.
Lasagna With Pumpking And Three Cheese
Ingredients:
* 1/2 pound sliced mushrooms
* 1 chopped onion
* Salt to taste
* 1 can of pumpkin
* ? cup of cream
* 1 teaspoon dried sage leaves
* Pepper to taste
* 9 no-cook lasagna noodles
* 1 cup ricotta cheese
* 1 cup shredded mozzarella cheese
* ? cup shredded Parmesan cheese
Directions:
1. Pre-heat oven to 375 degrees.
2. Slightly oil a lasagna baking dish.
3. Saut? the mushrooms, onion and salt in olive oil until soft and set aside.
4. In a dish, mix the pumpkin, cream, sage, pepper and salt.
5. Spread ? cup of pumpkin sauce in the lasagna baking dish. Add three noodles and place another layer of the pumpkin sauce on top. Now add half of the mushroom and onion mixture, half of the ricotta cheese, half of the mozzarella cheese and about a third of the Parmesan cheese. Repeat the layers once more. Top off the lasagna with remaining noodles and sauce. You should have a third of the Parmesan cheese remaining.
6. Cover the lasagna with foil and bake for 45 minutes.
7. Uncover and sprinkle with the remaining Parmesan cheese.
8. Bake again, uncovered, for another 10 minutes.
9. Let your lasagna cool for 10 minutes before serving!
Rajiv Tiwari is an out and out gourmet whose love of food has made him travel to all top food destinations. In this bouquet of articles Rajiv discusses some quick tips on food recipes, and shows us how you can make people enchanted with lipsmacking food recipes. lasagna baking dish, lasagnaIngredients:
* ? pound lasagna
* 2 10-ounce packages defrosted chopped spinach,
* 1 pound soft tofu
* 1 pound firm tofu
* 1 tablespoon sugar
* ? cup soymilk
* ? teaspoon garlic powder
* 2 tablespoons lemon juice
* 3 tablespoons minced basil
* Salt to taste
* 32-ounce jar tomato sauce
Directions:
1. Cook lasagna noodles al dente, drain and set aside.
2. Pre-heat oven to 350 degrees.
3. Dry the spinach as much as possible and set aside. Place the tofu, sugar, soymilk, garlic powder, lemon juice, basil and salt in a blender and mix till smooth.
4. Cover the bottom of a lasagna baking dish with a thin layer of sauce, followed by a layer of lasagna noodles. Add a layer of half the tofu and half the spinach. Continue the same way, using half the tomato sauce and noodles and the rest of the tofu mixture and spinach. The last layer should be the remaining noodles covered by the remaining tomato sauce.
5. Bake for 25 to 30 minutes till the tomato sauce bubbles.
Lasagna With Pumpking And Three Cheese
Ingredients:
* 1/2 pound sliced mushrooms
* 1 chopped onion
* Salt to taste
* 1 can of pumpkin
* ? cup of cream
* 1 teaspoon dried sage leaves
* Pepper to taste
* 9 no-cook lasagna noodles
* 1 cup ricotta cheese
* 1 cup shredded mozzarella cheese
* ? cup shredded Parmesan cheese
Directions:
1. Pre-heat oven to 375 degrees.
2. Slightly oil a lasagna baking dish.
3. Saut? the mushrooms, onion and salt in olive oil until soft and set aside.
4. In a dish, mix the pumpkin, cream, sage, pepper and salt.
5. Spread ? cup of pumpkin sauce in the lasagna baking dish. Add three noodles and place another layer of the pumpkin sauce on top. Now add half of the mushroom and onion mixture, half of the ricotta cheese, half of the mozzarella cheese and about a third of the Parmesan cheese. Repeat the layers once more. Top off the lasagna with remaining noodles and sauce. You should have a third of the Parmesan cheese remaining.
6. Cover the lasagna with foil and bake for 45 minutes.
7. Uncover and sprinkle with the remaining Parmesan cheese.
8. Bake again, uncovered, for another 10 minutes.
9. Let your lasagna cool for 10 minutes before serving!
Rajiv Tiwari is an out and out gourmet whose love of food has made him travel to all top food destinations. In this bouquet of articles Rajiv discusses some quick tips on food recipes, and shows us how you can make people enchanted with lipsmacking food recipes. lasagna baking dish, lasagna
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