This is a family favorite. It is pretty rich and filling. It is a good transitional recipe for those trying to cut down on meat and dairy. Be sure to eat lots of salad along with it!!
Spaghetti sauce:
2 28 oz cans of diced tomatoes
1 6 oz. can of tomato paste
garlic powder, onion powder and italian seasoning to taste
Mix all ingredients together with a whisk, warm if desired. This is the first layer.
Tofu Ricotta:
1 1/2 cartons of organic tofu
2 t. dried basil
2 t. dried oregano
1 T. mixed Italian seasoning
1/2 t. Real salt or to taste
1 t. freshly ground black pepper
Mix and smash all together or process in the food processor. This is the 2nd layer.
Whole Wheat Tortillas:
5 C. whole wheat flour
1/2 t. Real salt
garlic powder, onion powder and herbs to taste
1 1/2 C water
2 t. olive oil
Mix all ingredients together by hand or in the food processor ( which is very easy) until it forms a ball of dough. Flour a smooth surface and roll them out with a rolling pin whichever size you want. Then cook on ungreased griddle or pan at around heat #6 on the stovetop. Flip over when they start to bubble, then cook on the other side 'til done. This is layer # 3. I can roll out a whole batch in about 15 min. and then I cook them while I chop my salad and get other things for the lasagna ready.
If you do everything from scratch, start with tortillas. Make your spaghetti sauce next, then the tofu ricotta. To make it even more convenient, use premade sauce and tortillas, then all you have to make is the tofu Ricotta. Layer your favorite spaghetti sauce first, then whole wheat tortillas to cover the bottom of the pan and spread the tofu ricotta cheese over that and repeat the layers as many times as you like, ending with sauce on the top. Bake at 375 F for 20- 40 min. It just needs to heat up since the ingredients are all thoroughly cooked. I will sometimes sneak extra veggies in too, but my family prefers it plain. I usually double the recipe because my family eats a lot and I always hope for leftovers. Serve with corn and salad. Enjoy!!
1 comment:
Here's a tip for your tortillas: Mix up the dough in the morning and let it sit covered all day. You will love the difference it makes. Your tortillas will be a lot softer and stretchier. I haven't tried adding sour dough yet but I will next time.
I'm posting my sour dough pita recipe tomorrow. Let me know if you try it. We are addicted to them. I only let myself eat one a day at the most but my kids snarf them down like nobody's business.
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