This recipe was different but really good.
Preheat the oven to 350 degrees F. Start heating up a big pot of water for the lasagna noodles.
Ingredients:
In the same food processor, mix together the tofu, sage, and garlic.
In a mixing bowl, stir together the tomato sauce, chopped tomatoes, and oregano, plus the pepper(s) to taste.
Cook the lasagna noodles according to the package directions (what I do is heat them up just long enough to soften up; they finish cooking in the oven and look prettier, although they tend to absorb a lot of liquid).
Put a very small amount of the sauce mixture in the bottom of a 3x9" baking pan. Cover the bottom with a single layer of noodles. Then spread a layer of the carrot mixture over the noodles and spread out half of the kale over the carrots. Cover with another single layer of noodles, then half the tofu mixture, then noodles, then sauce, then more carrots and kale, then noodles, then the last of the tofu, then noodles, and cover the top generously with the rest of the sauce.
Bake for 30 minute or until hot and bubbling and heated through. Allow to stand to cool for at least ten minutes before serving.
Preheat the oven to 350 degrees F. Start heating up a big pot of water for the lasagna noodles.
Ingredients:
- One 14 oz. package organic soft tofu, drained
- One 14 oz. package organic firm tofu, drained
- fresh kale, cleaned, tough stems removed, coarsely chopped (about four cups)
- One 1-lb. package lasagna noodles.
- One large carrot
- One small apple, cored and quartered
- One 15-oz. can no-salt-added chopped tomatoes, drained
- Two 8 oz. cans no-salt-added tomato sauce
- 1 tablespoon lemon juice
- 1/2 tsp. freshly grated nutmeg
- 1 tablespoon oregano
- 2 cloves fresh garlic
- 1 tablespoon dried rubbed sage
- Red pepper flakes and/or freshly ground pepper to taste
In the same food processor, mix together the tofu, sage, and garlic.
In a mixing bowl, stir together the tomato sauce, chopped tomatoes, and oregano, plus the pepper(s) to taste.
Cook the lasagna noodles according to the package directions (what I do is heat them up just long enough to soften up; they finish cooking in the oven and look prettier, although they tend to absorb a lot of liquid).
Put a very small amount of the sauce mixture in the bottom of a 3x9" baking pan. Cover the bottom with a single layer of noodles. Then spread a layer of the carrot mixture over the noodles and spread out half of the kale over the carrots. Cover with another single layer of noodles, then half the tofu mixture, then noodles, then sauce, then more carrots and kale, then noodles, then the last of the tofu, then noodles, and cover the top generously with the rest of the sauce.
Bake for 30 minute or until hot and bubbling and heated through. Allow to stand to cool for at least ten minutes before serving.
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