| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 mittel | Potatoes |
| 4 Tasse | tomato sauce |
| 1 Esslöffel | italien seasoning |
| 20 x ca. 30 g | Firm ff tofu |
| 1/4 Tasse | lemon juice |
| 4 Teelöffel | oregano dried |
| 4 Teelöffel | basilicum dried |
| 3 | cloves garlic minced |
| 6 Tasse | Fresh shredded collard greens (or spinach), washed and dried (6 to 8) |
| 1 Tasse | Shredded ff mozzarella soy cheese |
|
Boil potatoes whole until soft and let cool. Meanwhile, mix tomato sauce with italian seasoning. With a fork, whip tofu, lemon juice, oregano, basil, and garlic until smooth. To assemble lasagna, cover the bottom of a 9*13 inch pan with 1/3 of the tomato sauce. Cover with 2 potatoes, very thinly sliced. Layer with 1/2 of the tofu mixture, the collard greens, 1/3 of the tomato sauce. Finish with another layer of potatoes, and the remaining tofu mixture and tomato sauce. Top with soy cheese. Bake at 375 for 45 minutes. Let stand for 15 minutes.
(When I made this recipe, the soy cheese browned a little too much. You may want to bake for 10-20 minutes before putting it on.)
|
|
Anmerkungen zum Rezept:
|
