- 4
Ingredients
- 1 batch Pumpkin Tofu “Ricotta” – recipe below
- 3/4 package of whole wheat lasagna
- 1 jar organic marinara sauce (homemade works fine too!)
- 1-16 0z can cooked white beans (low or no salt is best, and organic if you can find it)
- Pumpkin Tofu “Ricotta”
- 1 container tofu (silken, soft or firm – they all work fine)
- 1-15 oz. can cooked pumpkin (or the equivalent cooked fresh pumpkin)
- 1/4 cup nutritional yeast (give it a try adds a more cheesy flavor)
- 1 Tb. Italian seasoning
- 1 tsp. onion powder
- 2 cloves crushed garlic
- 1 Tb olive oil
- 3 sun-dried tomatoes, re-hydrated and minced
- (pour boiling water over them and let them sit for a few minutes)
- salt and pepper to taste
Preparation
Step 1
This is a perfect dish to serve at a dinner party. It’s easy to make and hearty. Just add a nice spinach salad with a balsamic vinaigrette and you’re all ready for company.
3/4 package of whole wheat lasagna
1/4 cup nutritional yeast (give it a try adds a more cheesy flavor)
(pour boiling water over them and let them sit for a few minutes)
In a food processor blend the olive oil and sun-dried tomatoes until you have a paste. (It’s ok if there are still some lumps in it). Add the rest of the ingredients, blend until creamy. Add a little water if you need to thin the mixture. Taste and adjust seasonings.
Tip: Make the pumpkin tofu ricotta and store in the fridge until morning.
Use about 3⁄4 package (10 ounces, or 280 g) whole wheat lasagne noodles (the regular kind, not the no-boil noodles)
If you have any lasagna you make now in the oven with dry noodles it should cook about the same amount of time. I would cook at 350 degrees for 40 to 60 minutes.
No Added Oil