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TOFU-SPINACH LASAGNA 
    Makes: 100 servings 
    Equipment: 24-qt saucepan, 20-qt pot, 2 large skillets, 4 12" x 18" baking pans 
    Preheat oven: 350º
    Prep time: 3 hours 
    Cooking time: 1 hour or more 
Sauce: 
1 cup olive oil 
1 head garlic, diced 
10 onions, chopped 
10 15-oz cans tomatoes 
3 bay leaves 
2 TBSP sea salt 
2 TBSP black pepper 
3 TBSP oregano 
2 TBSP basil 
2 TBSP thyme 
Heat oil in the bottom of a heavy 24-qt saucepan. Add garlic and saute for 30 seconds. Add onions and spices, and saute until onions are clear. Add tomatoes, bay leaves, salt, and pepper. Cover and simmer on medium-low heat for 30 minutes, stirring occasionally. Add salt or water, if needed. 

Filling:

1 cup safflower oil 
1 head garlic, diced 
10 onions, chopped 
20 lbs tofu, drained 
2 cups tamari 
20 10-oz boxes frozen spinach 
3 TBSP thyme 
2 TBSP basil 
2 TBSP oregano 
In enough oil to thickly coat the bottom of a large skillet, over high heat, saute about 3 TBSP of diced garlic for 30 seconds. Add about 2 cups of onions and saute until clear, or about 3 to 5 minutes, stirring often. Add enough tofu to fill the skillet and fly until it starts to brown. Keep stirring, and scrape the bottom of the skillet occasionally. While stirring, sprinkle in some of the thyme, oregano, basil, and tamari, then add thawed, drained spinach. Mix well, and cook until the excess water evaporates. Empty the skillet into a large metal mixing bowl, and repeat the process until all the tofu is cooked. Mix all the tofu and spinach thoroughly and set aside.

Noodles. 

4 gals water 
8 10-oz boxes lasagna 
2 TBSP sea salt noodles 
In a 20-qt pot, bring the water and salt to a boil, and cook the noodles about 10 minutes, following the directions on the box. Noodles ought to be al dente (still firm when bitten); do not over cook Drain and rinse with cold water and set aside.

Soy Cheese: 

20 lbs soy cheese (mozarella) style), grated 
Place a thin layer of tomato sauce in the bottom of each baking pan, and place one layer of noodles over the sauce, completely covering the bottom. Place a layer of tofu-spinach mixture over the noodles and then sprinkle about 2 cups of soy cheese evenly over it. Cover completely with noodles. Place a generous layer of sauce over these noodles and repeat, starting with the mixture and ending with sauce. Sprinkle the remaining soy cheese over the top and bake at 350º for 1 hour or until soy cheese starts to brown. Remove from oven and let stand for about 15 minutes before serving. 

The cheeseless sauce from the Macaroni and Cheeseless recipe can be used as a substitute for the soy cheese. Many soy cheeses contain casein or sodium caseinate, milk proteins which are therefore animal products. 

 
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