Chef’s Note: This authentic, cholesterol-free version of traditional lasagna is the favorite dish of our spa-goers. Using whole-wheat noodles increases dietary fiber five-fold. We do not cook the noodles: just snap them in pieces to fit the size of your casserole.
Yield: A 12” x 8” pan should yield 9 portions;
an 8” x 8” pan will yield 6 portions.
Amt Ingredient
2 qts. marinara sauce
For the Tofu Ricotta Alternative
(combine these items in a food processor):
Amt Ingredient
1 lb. firm tofu; remove water and press to remove remaining moisture
2 tbsp. tahini
2 tbsp. yellow miso
2 ozs. soy mozzarella cheese, shredded
To assemble you will need:
Amt Ingredient
2 8-oz. boxes whole-wheat lasagna noodles (Westbrae or Hodgkin Mills)
12-oz. box Boca Ground Burger or other meatless crumbles
2 cups marinara sauce (in a bowl; combine sauce with the crumbles)
8 ozs. shredded soy mozzarella cheese, or other variety tofu ricotta (see above)
Procedure:
• Preheat oven to 400 degrees
• Line the bottom of a 12-inch by 8-inch casserole with 1½ cups of marinara sauce. This size pan will allow you to keep the noodles whole. Slightly shingle four noodles to line the pan. If it is a smaller pan, snap the noodles to fit the pan size.
• Spread the tofu ricotta mixture evenly over the noodles. If it is a smaller pan you may have some mixture left over.
Shingle another layer of noodles over the tofu. Now spread the meatless crumbles and sauce mixture evenly over the noodles.
• Place the final layer of noodles over the crumbles in the same manner and coat generously with about two cups of marinara sauce. You should have some noodles left over.
• Cover the casserole with a matching glass top and bake one hour. If you have no cover, try what we do at the Regency Spa: Cover the lasagna with plastic wrap, then cover the plastic wrap with aluminum foil. This will keep the aluminum from leeching into the tomato sauce. Bake until noodles are tender, remove from oven, and uncover.
• Sprinkle the top of the lasagna with the shredded mozzarella cheese and bake on the bottom oven rack about five minutes, until the cheese is melted completely.
• Remove and allow to cool slightly before cutting. This will give the casserole a little time to set up and will enhance the presentation. Serve with remaining sauce.
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