"But food is not just a conversational common denominator like the weather is in Britain. The subject, sometimes passionately debated, represents a personal philosophy of life." --Kinta Beevor

Saturday, June 12, 2010


     When my husband saw the lasagna my daughter and I made he said, "Wow, that looks good.  We can eat that?"  Then he proceeded to eat multiple helpings of this guilt-free lasagna.
  • Build the lasagna in layers. Start each layer with lasagna noodles then top with sauce, tofu filling, and Tofu Crumbles. 
  • The sauce is made with no-salt-added diced tomatoes, low sodium tomato puree, tomato paste, chopped onion, chopped roasted red peppers, Italian seasoning, hot sauce, chopped basil,and  parsley. Sometimes I add mushrooms, green pepper, or spinach.
  • I use TVP, or Tofu crumbles--which can be found in the refrigerated natural food section of the grocery store.
  • Lasagna filling:  Mash tofu with a fork, then add chopped parsley, basil, garlic, and nutritional yeast.

  • Bake the lasagna for about 50 minutes in a 350 degree oven.

    Top photo:  spinach lasagna
    Bottom photo:  mushroom lasagna

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