| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Tofu, Pasta, Mcrecipe, *new, Eat-lf |
6 |
servings |
INGREDIENTS
| 8 |
oz |
Whole wheat lasagna noodles |
| 32 |
oz |
Spaghetti sauce |
| 1 1/2 |
c |
Water |
| 1 |
lb |
Soft or medium tofu |
| 10 |
oz |
Chopped spinach; thawed and drained |
| 1 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried basil |
| 1/8 |
ts |
Garlic powder |
INSTRUCTIONS
FILLING
In a large bowl, combine sauce and water. Set aside. Drain tofu slightly,
but do not squeeze out the water. Place in a blender container and blend
until smooth. Spoon into a bowl and add remaining filling ingredients,
mixing well. To assemble lasagna, spread 1 cup of the sauce in the bottom
of a 9x13-inch lasagna pan. Top with 1/3 of the noodles, then 1/2 c of the
sauce. Next, spoon 1/2 of the tofu mixture over the noodles and top with
another 1/2 cup of sauce. Top with another 1/3 of the noodles. Press them
down firmly onto the filling. Repeat layers, adding 1/2 cup of sauce,
remaining tofu mixture, 1/2 cup sauce, and remaining noodles. Again, press
noodles down firmly. Spoon remaining sauce over noodles, making sure
noodles are entirely covered with sauce. Preheat oven to 350 degrees. Bake
40 minutes, covered. Uncover and continue to bake 20 more minutes. Cut into
squares to serve.
Hanneman Fri, 06/12/98 Surfing Expedition 374cals, 12g fat
Notes: Personal Collection at the ADVANCED LIFE SUPPORT PROGRAM NASA
Johnson Space Center http://pet.jsc.nasa.gov/alssee/demo_dir/als_recip/
Recipe by: Book (unknown)
By Kitpath <phannema@wizard.ucr.edu> on Jun 12, 1998, converted by
MM_Buster v2.0l.
A Message from our Provider:
“Understanding God would be easier if we had infinite IQ”