Recipe: Four Cheese Lasagna (using tofu)

Hi Carol, Thanks for your kind words. I don't post recipes too often as I am usually trying out some I find on here. I enjoy your recipes as well. I found two tofu recipes that sounded good but didn't post this one for Gina as it has pasta in it. They both sounded so good. I have not cooked with tofu but think I will give these two a whirl.

FOUR-CHEESE LASAGNA
Makes 12 servings

6 tablespoons soy margarine, melted
1/2 cup chopped onion
2 cloves garlic, finely chopped
5 tablespoons flour
3 cups milk
1 pkg. (12 ounces) soft silken tofu, divided
2 cups freshly shredded Parmesan cheese
1 cup ricotta cheese
1 container (8 ounces) mascarpone cheese
3/4 cup shredded fontina cheese
1 cup toasted walnuts, chopped
1/4 cup finely chopped parsley
1 tablespoon minced fresh rosemary
1 pkg. (16 ounces) no-boil lasagna noodles
1 cup Italian-seasoned dry bread crumbs
2 tablespoons soy oil

Heat the oven to 375F.

In a large saucepan, melt the margaine; add the onion and garlic.

Simmer for 3 minutes.

Stir in the flour; cook and stir until smooth. Add the milk and 3/4 cup (6 ounces) tofu. Cook and stir over low heat until the sauce thickens.

Meanwhile, in a large bowl, combine the remaining tofu, the cheeses, walnuts, parsley and rosemary; mix well.

Spread 1 cup sauce in a 13x9-inch baking dish.

Place a layer of noodles over the sauce and top with a layer of cheese mixture; repeat the layering, ending with the sauce.

In a small bowl, combine the bread crumbs and oil. Spoon the mixture evenly over the top of the final sauce layer. Cover and bake for 30 minutes.

Uncover and bake 5 minutes or until hot and bubbly.

Variation: Stir 1 cup cooked cubed chicken into the sauce.