Yield: 8 Servings
|3½ cup||Spaghetti sauce; up to 4 cups|
|1½ pounds||Firm tofu; (use Lowfat tofu)|
|¼ cup||Lemon juice|
|2 teaspoons||Dried basil|
|1 \N||Clove garlic; up to 3; minced|
|½ pounds||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.
Posted to Digest eat-lf.v096.n136 Date: Tue, 27 Aug 1996 23:53:50 -0400 From: "Ellen C." <ellen@...>