November 21, 2006

Tofu Lasagne

I found a recipe for tofu lasagne, however, I knew that my family would not eat it if it didn't taste similar to their favorite lasagne. I altered the recipe a bit and here is what I came up with:

Almost Vegetarian Lasagne
1 bottle chunky veggie spaghetti sauce
1/4 lb ground beef, cooked and drained (optional)
1/2 C diced and steamed zucchini (don't peel)
1/2 C diced and steamed carrots (don't peel)
1/2 lb diced tofu (I prefer soft)
1/2 C low fat cottage cheese
1 C grated mozzarella
1/2 C grated cheddar
6 cooked lasagne noodles (cut in half to make 12 small noodles)

Combine sauce, meat, zucchini and carrots in a bowl. In a separate container, combine tofu, cottage cheese and half of the mozzarella cheese and all of the cheddar cheese.

In a 9x9 glass pan, layer: 2 noodles, sauce mixture, 2 noodles crossed the opposite direction, cottage cheese mixture, 2 noodles crossed the opposite direction, sauce mixture, 2 noodles crossed the opposite direction, cheese mixture, 2 noodles crossed the opposite direction, sauce mixture, 2 noodles crossed the opposite direction, cheese mixture, sauce mixture. Top with remaining mozzarella cheese.

Bake at 375 degrees for 45 minutes, covered with foil.

I thought it was delicious. My husband commented (but didn't complain) about the chunks of vegetables. I think the small amount of meat was an important addition. It gave the illusion of traditional lasagne. I served this meal with garlic bread and a green salad. I fed all 5 members of our family and had leftovers for my husbands lunch the next day.

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