You will enjoy this delicious, totally plant-based lasagna by Mrs. Ernstine Finley.
Ingredients:
1 package multi-grain (or spinach) lasagna noodles
2 quarts tomato sauce
4 cups tofu ricotta cheese (See recipe below.)
Directions:
Cook noodles in boiling water for approximately 4 minutes.
Pour a layer of tomato sauce on the bottom of a 9″ by 13″ baking dish.
Place a layer of noodles on top of the sauce, and cover with tomato sauce.
Crumble a layer of tofu ricotta cheese over the sauce.
Repeat the layering process until the baking dish is full, ending with tomato sauce.
Bake at 350 degrees Fahrenheit for about 35 minutes.
Tofu “Ricotta Cheese”
Mix the following ingredients:
2 pounds of firm, organic non-GMO tofu, mashed
2 tablespoons lemon juice
3 teaspoons onion powder
1 teaspoon of garlic powder
1 teaspoon salt
1 teaspoon parsley (chopped fine)
1 tablespoon of nutritional yeast (optional)
Used with author’s permission from the Natural Lifestyle Cookbook. Recipe published in Wildwood’s The Journal of Health and Healing.
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