Lasagna
Serves: 12
1/2 box Tinkyada brown rice lasanga noodles (about 7 noodles)
1 recipe tofu “ricotte” (follows)
2 eggs
1 tablespoon parsley flakes
Pepper
10 ounces Vegan Gourmet mozzarella cheese shredded
Soya kaas brand parmesan cheese
1 pound hot italian sausages
1 cups sweet onions
2 cups fresh mushrooms sliced
4 1/2 cups pasta sauce of your choice
Garlic to taste
1 10 ounce package frozen chopped leaf spinach thawed and squeezed dry
Make the Ricotte the night before to let it come together
Cook noodles as per package.
Cook and drain the sausage. Add the pasta sauce, onion, mushrooms and garlic. Heat through.
Combine the ricotte with 2 beaten eggs, parsley flakes and freshly ground pepper.
In a 9x13x2 pan, place a layer of noodles. Spread with ricotte mixture. Sprinkle with 1/2 the mozzarella and parmesan. Spread 1/2 the Meat sauce mixture. Scatter all of the spinach on evenly. Repeat the noodles, cheese and sauce layers.
Bake at 375° for 35 minutes.
With the exception of the parmesan (which you may need to leave out, since it has casienate in it), the total calories for each of the 12 servings is 324.
Tofu Ricotte Cheese
Adapted from recipe found on About.com
1 12-oz. block Extra Firm Silken Tofu
1 12-oz. block Firm Silken Tofu
1 t. honey
2 t. malt vinegar
2 t. salt
Preparation:
1. In a small bowl, mash the tofu with a fork or crumble with your hands. Mix in the remaining ingredients until well combined. Ricotta will keep for 3 days in an air-tight container in the refrigerator.