Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | East Meets West Lasagne |
\N \N | ======================= |
6 eaches | To 8 servings) |
(A nondairy favorite of Bill and Akiko Shurtleff, authors to _The Book of Tofu_.)
8 oz whole wheat lasagne noodels 2 Tbsp oil for sauteing
1 clove garlic, minced
1 onion, chopped 8 oz mushrooms, sliced (about 10 medium) 2 c chopped celery
1 green pepper, chopped
2½ c tomato sauce (two and a half 8-oz cans) 1 ¼ c tomato paste (two 6-oz cans) 2 Tbsp soy sauce
2 Tbsp honey
1 tsp each cumin, basil, and oregano 28 oz firm tofu, mashed
2 Tbsp nutritional yeast, optional Cook noodles, drain, and set aside. Preheat oven to 350 F. Heat oil in a skillet and saute garlic for 30 seconds. Add onion and mushrooms and saute 3 to 4 minutes. Add celery and green pepper and saute 3 minutes. Add remaining ingredients except tofu, bring to a boil, and simmer 3 minutes. Spread a third of this sauce in the bottom of a 9x13 inch baking dish. On top of it put half the noodles, then half the tofu. (Sprinkly on 1 Tbsp nutritional yeast, if desired.) Repeat the layers of sauce, noodles, and tofu (and optional yeast). Top with the remaining tomato sauce. Bake 25 to 30 minutes.
Source: Frances Moore Lappe's _Diet for a Small Planet_, 1982. From: D Choi <namosi@...>
Submitted By SAM LEFKOWITZ On 08-30-95