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Nutrition
Facts:
(per serving) |
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Calories 314
Total Protein 23g
Soy Protein 17g
Carbohydrates 38g
Fat 7g
Sodium 2057mg
Cholesterol 10mg
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This recipe is: |
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Low
Cholesterol
Vegetarian |
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Recipes - Main
Dish
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Lasagna
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| Serves: 4 |
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| Tofu
in Lasagna? Italian cuisine traditionalists
may cringe, but this robust and flavorful
recipe could change minds. Seriously. |
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| Measures
Translation Table |
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| Ingredients: |
8 lasagna
noodles (1/2 lb.)
1 oz. fresh basil, chopped
1 small onion, chopped
2 cloves garlic, minced
1 lb. firm tofu
3 Tbsp. lemon juice
1 tsp. salt
1/4 cup nutritional yeast (optional)
2 Tbsp. GeniSoy®
Ultra-XT Protein Powder
1 (26-oz.) jar pasta sauce
1/2 cup soy Parmesan |
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| Instructions: |
- Boil the noodles in salt water until
all dente, drain, rinse, and drain again
- Preheat the oven to 350° F
- Chop the basil, onion, and garlic in
a food processor
- Add the tofu, lemon juice, salt, nutritional
yeast, and protein powder
- Process until it is the consistency
of ricotta cheese
- Pour half of the pasta sauce over the
bottom of a 2-quart baking dish
- Lay half of the noodles over the sauce
- Spread the tofu mixture over the noodles
- Cover with the rest of the noodles,
then spread the remaining pasta sauce
over the top
- Sprinkle the soy paresan over the top
- Bake for 35 to 45 minutes until bubbling
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