Source: Favorite Brand Name Vegetarian Cooking
(modified by Aimee)
9 lasagna noodles
4 crowns broccoli
3 TB butter
½ cup chopped onion
2 cloves garlic, chopped
6 TB flour
1 tsp salt
3 cups milk
15 oz. ricotta
4 eggs, beaten
8 0z. tofu, mashed
2 TB parmesan
1 tsp dried basil
2 cups shredded mozzarella
1 tsp oregano
1 tomato, chopped (optional)
1. Preheat oven to 350. Cook noodles according to package directions; drain.
2. Meanwhile, put broccoli (one crown at a time) in food processor & pulse until finely chopped; set aside in bowl.
3. In large saucepan, melt butter & saute onion & garlic. Stir in flour & salt; gradually stir in milk. Cook until mixture thickens & begins to boil. Remove from heat; stir in broccoli.
4. Combine ricotta, tofu, eggs, parmesan & basil.
5. Place 3 noodles in greased 13 x 9 dish; top with 1/2 each ricotta & broccoli mixtures. Repeat layer one more time. Top with 3 noodles, mozzarella, oregano & optional tomato. Bake (covered) for 1 hour; remove from oven & let stand 10 minutes & serve.
No comments:
Post a Comment