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How To make Tracey's Mushroom/Tofu Lasagne
900 g Jar spaghetti sauce (I
Prefer Ragu no-suga 450 g Lasagne noodles uncooked
375 g Block of soft tofu
450 g Cottage cheese
450 g Ricotta cheese
450 g Mozerella cheese sliced or
Shredded 450 g Provolone cheese sliced or
Shredded 50 g Parmesan cheese (approx.)
225 g Mushrooms thickly-sliced
1. Preheat oven to 180 ?C .
2. In a large bowl, break up tofu with a fork until
it looks like cottage cheese. Stir in the cottage and ricotta cheese until the mixture is uniform. 3. Put a small amount (50 ml) of spaghetti sauce in a
large lasagne pan until the bottom is thinly coated. Add 3 or 4 uncooked lasagne noodles (they won't completely cover the bottom), then add enough sauce on top of noodles so that about 1/3 jar of sauce is used up. Next add 1/3 of sliced mushrooms, then 1/3 cottage cheese mixture, then 1/3 each of mozerella, provolone, and parmesan cheese. Make two more layers of noodles, sauce, mushrooms, cottage cheese, and sliced cheese. 4. Cover the lasagne with foil, making a "tent" if
you can so the top does not touch to cheese. Make sure the edges are crimped tightly. Bake for 1 hour at 180 ?C (you can take the foil off the last ten minutes if you want the cheese to brown), and let stand 15 minutes to set. The noodles will be a little chewy, and the lasagne is also very good (perhaps even better!) reheated. .SH "Alternate Baking Instructions:" Bake the foil-covered lasagne for 45 minutes, then let cool. It can then be frozen or refrigerated for baking later. If frozen - bake at 180 ?C (with foil) for 45 minutes. If refrigerated,
bake at 180 ?C (also with foil) for 20 minutes. These methods produce softer noodles. Difficulty : moderate. Precision : approximate measurements. Recipe By : Tracy Sconyers igor!yoda!tls@uunet.UU.NET -----
How To make Tracey's Mushroom/Tofu Lasagne's Videos
Creamy Pesto Parmesan Chicken Skillet - Epicure Recipe
Creamy Pesto Parmesan Chicken Skillet Recipe
Made by Sandra Venneri, BSc, PHEc
Epicure Leader & Independent Consultant
Recipe:
Make it a perfectly balanced plate: Serve with 1 cup veggies and 1 cup rice or pasta.
Shop online (Canada & USA):
Velvety, creamy sauce with notes of sweet basil.
Customize ingredients: chicken, fish, pork chops, or tofu. Make with mushrooms, broccoli, or zucchini.
TIP - Make it vegetarian: Swap chicken with 1 lb (450 g) medium-firm tofu, cubed or plant-based sausages
LWAE - AE AT HOME - Coco Lime Noodles with Chili Tofu
Just me making some dinner.....and here's the link...
Vegan Lasagna Roll Ups with Spinach Ricotta - Gluten Free & No Added Oil
Vegan Lasagna Roll Ups is a very elegant dish that can be used for a main course or a side dish for your next dinner gathering. The roll ups are stuffed with a vegan tofu ricotta cheese and spinach topped with your favorite marinara sauce (jarred or homemade). Once you make this easy ricotta cheese, you'll never want to try it any other way- it can be used with a variety of recipes (goes really well with stuffed shells too!).
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Ingredients:
8-12 cooked Gluten Free Lasagna noodles
Marinara Sauce - jarred or homemade
Vegan Cheese for topping (optional)
Chopped basil for garnish
For the spinach ricotta:
1 block extra firm tofu - crumbled
1.5 tbsp soaked cashews (optional)
2 tbsp nutritional yeast
1 tsp salt
3 cloves garlic
1.5 tsp Italian seasoning
1.5 cups frozen chopped spinach
Instructions:
1. Preheat oven to 350ºF and cook lasagna noodles according to package instructions - be careful to only cook the noodles 75% through
2. In a blender, add the cashews, tofu, nutritional yeast, salt, garlic, and Italian seasoning
3. Blend until smooth - if the mixture isn’t blending as smoothly, add 1 -2 tsp of veggie stock at a time until you reach your desired consistency.
4. Transfer to a bowl and add the chopped spinach - mix until well combined
5. Arrange the cooked lasagna noodles on a large baking sheet - add a couple of dollops of the spinach ricotta on each lasagna sheet and spread it evenly. Be sure not to add too much, otherwise it will be hard to roll up.
6. Start rolling up each lasagna sheet from the bottom to top - rolling tightly. Do this for all the remaining lasagna sheets.
7. In a baking dish - add a thin layer of marinara sauce on the bottom - this will help prevent the rollups from sticking or burning.
8. Add the rolled up lasagna sheets to the baking dish. Add another thin layer of marinara sauce on top of the rollups and top with your favorite vegan cheese.
9. Bake in the oven for 15-20 minutes or until cheese has melted
10. Garnish with chopped basil right before serving. Enjoy
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**Other favorite Vegan comfort foods you should try**
~Vegan Stuffed Shells:
~Vegan Tofu Parm:
~Creamy Vegan Fettuccine Alfredo:
~Vegan Sweet Black Bean Burger:
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***Products used in this video***
Gluten Free Lasagna Noodles:
Vitamix:
Ceramic Baking Dish:
Pioneer Woman Baking Dish:
Nutritional Yeast:
Tofu Press:
Whole Cashews(without added oil):
Wilton Baking Sheets:
Pioneer Woman Spatulas:
Bamboo Chopping Block:
Himalayan Pink Salt:
Glass Mixing Bowls:
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***Equipment used for video recording & photography***
Sony a6400 camera:
Sigma 16mm f/1.4 lens:
Sony 18-135 Zoom Lens:
Camera Monitor:
GorillaPod Tripod:
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Website: thesoulfulcook.com
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0:00 Vegan Lasagna Rollups
0:43 Hi from The Soulful Cook!
1:41 Ingredients you’ll need
1:51 Time to cook!
7:04 See you next time!
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You & I by Soyb & Amine Maxwell
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Thursday's with Annette - 7th September 2017 - Chicken Cashew Stir Fry and Top Stir-Fry Tips
from Facebook Live - Annette Sym cooks her Chicken Cashew Stir-Fry and gives her Top Stir-Fry Tips
Never had I ever had such a Delicious Vegan Lasagna Roll
Vegan Lasagna rolls
Filling
3 garlic cloves
1/2 red onion
1/2 tomatoes
5 Baby Bella Mushrooms chopped
3 Brussels sprouts chopped
1/2 cup chickpea
Season as desired
Lasagna Sheets
Directions
-Sauté the above ingredients except lasagna sheets
-Boil lasagna sheets
-Place Lasagna cooked sheets on a parchment paper
-Add fill half way on the lasagna sheets
-Oil side of Baking dish,
-Coat bottom of baking dish with pasta sauce
-Roll lasagna sheets and place in baking dish
-Pour pasta sauce and vegan cheese over lasagna rolls
-Bake at 350 degrees for 20 mins
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Kite Hill Ricotta review and vegan stuffed shells recipe
INGREDIENTS
Kitehill ricotta
12 cup diced mushrooms
12 cup julienned carrots
12 cup finely chopped broccoli
1 tablespoon advocado oil
1 tablespoon of minced garlic
jumbo pasta shells
365 fat free marinara
GoVeggie parmesean substitue
salt and pepper
Watch all my videos reviewing vegan
products before wasting money on the ones that are horrible and my favorite recipe to use them in