Apr 17, 2006
I love tofu, and I love lasagna ... I never thought this would taste soooo GOOD. I made some modifications to it based on other users reviews. First I sprayed my pan with PAM. In a large mixing bowl, I added a block of firm tofu (dried off w/ paper towel), 2 eggs, a couple gulgs of organic milk, kosher salt, italian seasoning, garlic powder, basil, nutmeg, blk pepper, mozz cheese, 3 cloves of fresh garlic chopped, and 1/2 a jar of Bertolli olive oil and mushroom sauce. I smashed it all together for the ricotta consistency and then put this tofu mixture as my bottom layer. I had 3 layers of noodles. On my 1st layer, I put some sauce from the jar and some cheese; then the tofu mixture, then sauce/cheese. I never measure my spices. Just pour in a whole bunch cuz it tastes so good (or eyeball it, as Rachel Ray would say)! Next time I may add some Boca ground meat sauteed in EVOO and garlic and add it as one of my layers. Spinach sounds good too. I bet my tofu-phobic husband will never know this lasagna was made with tofu! Thanks for the great recipe! *UPDATE*: I successfully tricked my husband. He LOVED the lasagna so I do not think I will ruin it for him by telling him about the tofu. One thing I would probably try differently next time is to use plain sauce (not the tofu/sauce mixture) for the bottom layer.
—Jeankat
