Directions: |
Directions: Preheat oven to 375 .Cook your noodles according to package instructions. Drain them and rinse well with cold water and lay out on a cookie sheet,. Saute your soy crumbles with the onion powder,garlic cloves and Italian seasoning in oil or water until lightly browned. Than add 1 of the jars of sauce, set aside.Prepare your ricotta filling by breaking up tofu with your hands,Add the lemon juice, garlic powder, follow your heart parmesan shreds (save a little to sprinkle on top) basil,parsley flakes,salt ,yeast and red pepper. Mix lightly with your hands than set aside. Put the spinach in a colander, run hot water over it until thawed. Get the excess liquid out, than transfer to a bowl and sprinkle with seasoned pepper.Now your ready to assemble. Pour enough sauce to coat the bottom of a 9 by 14 inch pan . Set a layer down of noodles and spread 3 tbsp of sauce, top with half of the ricotta mixture. Add another layer of noodles,spread 3 tbsp of sauce than add all of the spinach.Top again with noodles. add half of the soy crumbles.Next layer, 3 tbsp of sauce and the rest of the ricotta mixture.,Last layer, add the rest of the sauce and soy mixture. Top with tomatoes and left over parmesan shreds. Cover with foil, than cook for 30 min. Uncover and cook a additional 10 min. Let stand a least 30 min. before serving This dish is better the next day. Enjoy |
This recipe for Garlicky meaty lasagna is from