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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Dose | (28 ounce) crushed tomatoes |
| 1 Dose | (8 ounce) tomato paste |
| 1 ca. 1 Liter | water |
| 1 Packung | (12 ounces?) tofu Italian style sausage, 1/2 inch slices |
| 1 gross | Onion chopped |
| 5 | Cloves garlic, minced (up to 6) |
| 1/4 x ca. 450 g | Mushrooms, chopped (up to 1/2) |
| 4 | Stalks celery, chopped (up to 5) |
| 1 | red bell pepper chopped |
| 1 Bund | Parsley chopped <or use carrot tops> |
| 1/3 Tasse | basil chopped, fresh |
| 2 Teelöffel | oregano dried |
| 1 Teelöffel | marjoram dried |
| 1/2 Teelöffel | Mrs. Dash spicey blend (up to 1) |
| 16 x ca. 30 g | Wholewheat lasagne noodles |
| 2 | Containers (16 ounce) nonfat ricotta cheese blended with: |
| 2 | Egg equivalent nonfat egg product |
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spray one large or two medium size baking pans with nonstick spray. Put about 1/2 to 3/4 cup sauce in pan. One layer of uncooked noodles. Thick layer of sauce. Layer of uncooked noodles. Layer of cheese mixture. Layer of noodles. Sauce and noodles to use all.
cover with lid or foil and bake 350 F for about an hour and 15 minutes.
Let stand 15 to 30 minutes before servings, <it is much easier to serve that way>.
**to make this dairy free, make tofu ricotta for the filling- 1 pound soft tofu, blend until smooth, a dding water as required, add 1/3 cup nutritional yeast, blend well.
kwovolacto ovolacto
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