The recipe calls to combine part skim ricotta cheese with the tofu in a bowl. Being overly cautious, I ran this through the food processor as well, just to make sure that the tofu would not be identifiable to the wary eaters who knew this was going to be sneaky.
As you can see, this ricotta/tofu mixture turned out to be extremely creamy. Instead of making one big 9x13 lasagna, I made this recipe into two smaller lasagnas. One of these I baked immediately and the other I froze and plan on eating when my in-laws visit this weekend.
I could not find whole wheat, no-boil lasagna noodles or lasagna noodles made by ronzoni smart choice which are my favorite so I did use regular, no-boil noodles. I will make more of an effort to find the other kind the next time I make this recipe.
With the part-skim ricotta/tofu mixture there was really very little mozzarella to add on top with a little parmesean and some dried parsley to make it pretty.
It was DELICIOUS!!! My mom was here when I made it and we both thought that it was the best lasagna that we had ever tasted. My husband found it OK, which is about the same reaction that I get with any Italian dish that I make for him, so I determined that is was a rip roaring success!
Remember all you have to do to get this recipe is click on the title of this blog entry or go to the recipes tab on the sidebar and scroll down to find Lasagna.
It was DELICIOUS!!! My mom was here when I made it and we both thought that it was the best lasagna that we had ever tasted. My husband found it OK, which is about the same reaction that I get with any Italian dish that I make for him, so I determined that is was a rip roaring success!
Remember all you have to do to get this recipe is click on the title of this blog entry or go to the recipes tab on the sidebar and scroll down to find Lasagna.
Come back and check in soon to find another yummy recipe that includes tofu!
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