Tofu Lasagna Filling Ricotta Substitute Recipes
TOFU LASAGNA
Good for people who aren't reluctant to try tofu. After this lasagna you and your guests will love it!
Provided by M.PERRY
Categories World Cuisine Recipes European Italian
Time 55m
Yield 7
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
- In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9x13 inch baking dish.
- Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
- Bake in preheated oven for 25 to 35 minutes.
Nutrition Facts : Calories 324.4 calories, Carbohydrate 26.2 g, Cholesterol 81.2 mg, Fat 14.5 g, Fiber 3 g, Protein 24.1 g, SaturatedFat 6 g, Sodium 569.3 mg, Sugar 4.7 g
TOFU 'RICOTTA'
A vegan alternative to ricotta for lasagna.
Provided by Natasha_L.
Categories 100+ Everyday Cooking Recipes Vegan
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Blend tofu, garlic powder, oregano, basil, and lemon juice in a blender until combined. Stream olive oil into the tofu mixture while blending until your obtain the desired consistency.
Nutrition Facts : Calories 110.8 calories, Carbohydrate 2.1 g, Fat 9.7 g, Fiber 0.4 g, Protein 4.8 g, SaturatedFat 1.4 g, Sodium 4.3 mg, Sugar 0.5 g
TOFU LASAGNA FILLING (RICOTTA SUBSTITUTE)
This is great if you want to make a dairy-free lasagna. Firmness of tofu will determine texture of "ricotta".
Provided by Hadice
Categories Soy/Tofu
Time 5m
Yield 1 filling
Number Of Ingredients 6
Steps:
- Blend all ingredients well.
- Use in lasagna recipe in place of ricotta.
Nutrition Facts : Calories 437.5, Fat 30.8, SaturatedFat 4.4, Sodium 43.5, Carbohydrate 16, Fiber 2, Sugar 3.6, Protein 32.2
VEGAN LASAGNA ROLLS WITH TOFU RICOTTA
Make and share this Vegan Lasagna Rolls With Tofu Ricotta recipe from Food.com.
Provided by lizardstone01
Categories One Dish Meal
Time 1h25m
Yield 12 rolls, 6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees.
- Heat 1 tablespoon of the oil in a large, heavy frying pan over medium high heat. Add the onion, garlic, basil, salt and pepper. Saute until the onions are tender, about 10 minutes. Add the carrots, zucchini, and broccoli and saute until the carrots are crisp-tender, about 10 minutes. Let cool completely. Mix the vegetable mixture into the tofu ricotta cheese.
- Cook the noodles in a large pot of boiling salted water, stirring often until tender, about 10 minutes. Drain and rinse the noodles, then toss with 1 tablespoon of the remaining oil to prevent noodles from sticking together.
- Coat a 13x9x2 inch baking dish with the remaining 1 1/2 teaspoon of oil. Spread 1 cup of the tomato sauce on the bottom of the dish. Using a spatula, spread about 1/2 cup of the vegetable mixture over each lasagna sheet, leaving about 1/2 inch of each end uncovered.
- Roll up each sheet tightly and place it seam side down in the baking dish. Pour the remaining 2 cups of sauce over the rolls.
- Cover the dish with foil. Bake until the sauce bubbles, about 55 minutes. Remove the foil and continue baking for 15 minutes.
- To make Ricotta.
- In a large bowl, mush the tofu up with your hands until it is crumbly.
- add lemon juice, garlic, salt, pepper, basil mush with hands again until reach consistency of ricotta cheese, 2 - 5 minutes.
- add olive oil, stir with fork. add nutritional yeast and mix everything together with a fork.
Nutrition Facts : Calories 562.4, Fat 23.2, SaturatedFat 8.8, Cholesterol 41.8, Sodium 1273.2, Carbohydrate 64.3, Fiber 11.1, Sugar 13.5, Protein 30.9
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