by Laura Kleban

Created on: March 20, 2009   Last Updated: March 23, 2009

This is a very unique way to make lasagne that I came up with when I found out that my husband was allergic to wheat and gluten. I really thought all the fun was going to go away from our dinners if I couldn't have the traditional Italian classics that so many of us love, my favorite being lasagne, of course! Once I learned how to make this dish, I was not allowed to arrive at any family function without it! Here I will give step-by-step instructions on how to make this dish.

I decided to try slicing tofu for the layers instead of layering rice pasta lasagne noodles. Tofu is very healthy and organic, and my husband and I both like the texture. The only real tricky part of this recipe is the slicing of the tofu after you drain it.

To drain the tofu, start by opening the package and releasing the liquid. Wrap the block in a kitchen towel and place it between two cutting boards. Place a few canned veggies or weights on top of the cutting board. Let this stand for about 15-20 minutes, and the liquid will drain out to the towel, and it really isn't a messy process.

I will also give you a hint on the slicing of the tofu. I use a cheese slicer and it works increadably well!

Last but not least and before you read this recipe, I will tell you about the sauce I chose for it. I use Classico Sun-Dried Tomato Alfredo. This is such a delicious and creamy sauce, and it makes this lasagne like none other!

You can certainly mix up what kind of sauce you use to make tofu lasagne. I have made this in a traditional way with red pasta sauce, mozzarella and ricotta, and it way absolutely great.

Tofu Lasagne:

Ingredients:

Two Blocks Lite Tofu (drained)

2 jars Classico Sundried Tomato Alfredo Sauce

2 lbs Ground Turkey

a shallot

Olive oil for cooking

1 package frozen spinach (thawed and squeezed)

2 eggs

2 TBS Italian Seasoning

1 32 Oz Container of Part-Skim Ricotta Cheese

1 4 oz Bag Shredded Italian Bllend Cheese

2 Oz Parmesan cheese

Preheat your oven to 350f.

In a large non-stick skillet, brown the ground turkey in the olive oil with the chopped shallot. Drain and return to skillet. Pour the two jars or Classico Sun-dried Tomato Alfredo over the meat and stir. You can leave this over a very low heat to combine the flavors while you make the rest of the lasagne.

In large mixing bowl. combine the ricotta cheese, spinach, eggs and italian seasoning, and stir until well combined. Set aside.

Now it is time layer your lasagne. Place about half of the turkey mixture on the bottom of a 9x13 glass pan (Pyrex works very well).

Slice strips of tofu and lay them across the meat, covering as much as possible, you may have some tofu left, but you can use it to fill in the top layer.

Next, Layer on HALF of the ricotta cheese mixture, followed by 2 oz. of the shredded cheese and 1 oz. of the parmesan cheese.

Repeat this process for the second layer of the lasagna: Use the rest of the meat, another layer of Tofu, then the ricotta then the shredded cheese and finally the parmesan on top.
Cover this with foil and bake for 50 minutes, remove foil and bake for 10 more minutes to brown cheese on top. This dish must set for at least 25-30 minutes and makes a standard size lasagne.

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