January 15, 2009

Dairy and Egg Free Lasagna

This lasagna is surprisingly good. My mother-in-law came up with the recipe and am just stealing it from her. Even my husband and father-in-law ate this and liked it. You could modify your own favorite lasagna recipe by just substituting tofu and soy cream cheese for the normal ricotta and egg mixture.

1lb ground turkey burger
1 tsp garlic powder
1 tsp Italian seasoning (or 1/2 tsp basil, 1/2 tsp oregano)
lasagna noodles
1 zucchini, shredded
1 cup of mushrooms, diced
1 jar of marinara sauce
1 package of silken tofu, firm
1 container of Tofutti soy cream cheese

Preheat oven to 350 degrees. Boil lasagna noodles according to package directions. Cook ground turkey burger of medium high heat. Season with garlic powder and Italian seasoning. Mix in shredded zucchini and diced mushrooms once done. Mix together tofu and soy cream cheese until well blended and smooth.

Then layer the meat mixture, marinara, and cheese mixture with the cooked lasagna noodles. I end with marinara sauce instead of the normal mozzarella cheese topping. Doesn't look as good but still tastes fine.

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