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Tofu Lasagne – from April Jones
1 lb. firm tofu
1 lb. extra lean ground beef
1 lb. pork Italian sausage
1/2 cup onion, chopped
4-5 cloves garlic, minced
1 jar (26 oz.) Classico Tomato Alfredo Sauce
1 cup mushrooms, sliced
1 T. Italian seasoning
Crushed red pepper to taste
1 pkg. frozen chopped spinach
Handful fresh basil leaves
1 15 oz. container of ricotta cheese
1/2 cup Parmesan cheese
1 lb. mozzarella cheese
Cut the block of tofu into thin slices and place the slices between
sheets of paper towels. Try to absorb as much moisture as possible, pressing
down on the tofu and changing towels if necessary. These are to be the
"lasagne noodles". Trust me it works. Sauté the onion and garlic
in a little olive oil in the pot you plan to make the sauce in. Add the
ground beef and sausage: cook until the pink is gone. Add the jar of sauce,
the mushrooms and seasonings. Throw in 1/2 red wine if you like.
Let this simmer about 20 -30 minutes. Season to taste.
Thaw the spinach and squeeze out the excess moisture. Add the chopped
basil to the spinach. Set aside.
Combine the ricotta cheese with the egg and the parmesan cheese, Set aside.
Now to assemble the lasagne...I use a 12"x8" pan, if you don't have
one use a 13"x9'. Pour about 1 cup of sauce in the bottom of the pan. Place
1/2 of the tofu slices on top of the sauce. Cover the tofu slices with
1/2 of the ricotta cheese mixture. Place 1/2 of the spinach/basil mixture
on top of the ricotta. Sprinkle some mozzarella cheese over the spinach.
Repeat the layering. There should be 2 layers of the tofu, cheese and spinach
and 3 layers of sauce. Atop the last layer of sauce, sprinkle mozzarella
cheese to cover. Bake at 350°F for about 1 hour. Let set about 10 minutes
before cutting. Makes 8 nice servings. The carbohydrate count is 102 for
the dish, about 12 grams per serving. I use Trader Joe's herbed tofu at
2 grams per serving, the fibre is also 2 grams per so if you use effective
carb count you could subtract 10 grams from the total count. I use
extra lean ground beef because I believe the fat in the pork sausage is
enough for this dish.