Noodleless Lasagna
Source:
Everyday Tofu: From Pancakes to Pizza by Gary LandgrebeTHE SAUCE
Saute in 1/4 cup olive oil:
4 onions, chopped
4 cloves garlic, minced
Add 2 cans (15 oz. each) tomato sauce
1 can (16 oz) tomatoes, broken up
2 tsp, beef-flavored bouillon
2 tsp. dried oregano
1 1/2 tsp. salt
Bring to a boil, reduce heat, and simmer, covered, for 30 minutes.
THE FILLING
While the sauce is simmering, mix together in a large bowl:
1 lb. soft tofu, mashed well with a fork
l egg
1/2 cup grated Parmesan cheese
2 cups grated mozzarella cheese
THE NOOOLES
Slice in strips about as thick as lasagna noodles:
1 lb. frozen firm tofu, thawed, rinsed, and squeezed dry
ASSEMBLING THE LASAGNA
Spread about 1/3 of the simmered tomato sauce in the bottom of an oiled 9x 3-inch baking dish,
Place half the tofu slices on the sauce.
Cover with half the filling.
Repeat the layers.
Pour the remaining sauce evenly over the casserole.
Dust with
Grated Parmesan cheese
Bake, covered, at 350 degrees F for 45 minutes. Let stand for 10 minutes before cutting.
