*  Exported from  MasterCook Mac  *
 
                            LASAGNA with TOFU
 
 Recipe By     : FF MailList: Houston Post,Tofu Cookery,Hagler (R.Simmons)
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main Dishes                      Italian
                 Vegan                            Tofu
                 Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 1/2  cups          spaghetti sauce -- up to 4 cups
    1 1/2  pounds        firm tofu -- (use Lowfat tofu)
      1/4  cup           lemon juice
    2      teaspoons     dried basil
    2      teaspoons     honey
    1      teaspoon      salt
    1      clove         garlic -- up to 3; minced
      1/2  pound         lasagna noodles -- cooked
 
 Note:
 It was a bit runny when I made it last night (but quite tasty), and the
 next time, I think I'll use half tofu and half LF cottage cheese or even
 mashed potato. This is a lot of tofu, so look for a brand with the lowest
 fat you can find (mine had 8g/lb).
 
 Preheat oven to 350 deg F
 
 In a food processor or blender, puree to a fine grainy ricotta-like
 texture the tofu, lemon juice, basil, honey, salt, and garlic (or
 garlic salt).
 
 Start making layers in a 9″ x 13″ baking dish, starting with a thin
 layer of spaghetti sauce, then a layer of cooked noodles, then a layer
 of half of the tofu filling. Continue in the same order, using half the
 remaining sauce, noodles, the remaining tofu filling, ending with the
 remaining spaghetti sauce (I put one more layer of noodles on top of the
 last of the filling, then the remaining spaghetti sauce; i.e., sauce,
 noodles, filling, sauce, noodles, filling, noodles, sauce).
 
 Bake for about 30 minutes.
 
 
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 Per serving: 356 Calories; 13g Fat (32% calories from fat); 19g Protein;
 45g Carbohydrate; 0mg Cholesterol; 821mg Sodium

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