Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOE, Inc., 1998.
12 ounces firm tofu (pressed)
8 ounces (1 cup) spaghetti meat sauce
2 cups shredded mozzarella cheese (8 ounces = 225g)
½ cup grated Parmesan cheese
1 tablespoon minced parsley
4 ½ – 5 ounces lasagna noodles.
¼ teaspoon each salt & pepper
1/8 teaspoon ground nutmeg
2 tablespoons milk
Mix well-pressed tofu with last 4 ingredients beat until smooth.
Add spaghetti meat sauce, minced parsley, and 1 cup of shredded mozzarella cheese. Cook lasagna noodles as directed on package; drain. Spread about 1/3 of tofu mixture in bottom of ungreased oblong baking dish. Layer ½ of the lasagna, ½ of remaining tofu mixture and 1 cup mozzarella cheese: Repeat. Sprinkle with Parmesan cheese. Bake in 350 degree oven for 25 – 35 minutes, or until hot and bubbly. Let stand 10 minutes before cutting.
Makes 4 Servings