Lasagne

 

When I think of Italian food, the first ingredient that always comes to mind for me is the tomato. Mozzarrella and Parmesan cheeses are a close second. When I first realized that my body could no longer tolerate dairy products, one of things I missed the most was cheese. And especially cheese in Italian food - they just seem to have been made for each other.

 Fortunately, there are many products currently available, not only in specialty stores, but many on supermarkets shelves, that allow those of us with LI to be able to improvise and work around this limitation. Soy mozzarella cheese is packaged in chunks, slices, and shredded - texture, flavor, and melt-ability are quite comparable and suitable. In addition to being lactose-free, soy cheese has the added health advantage of no cholesterol, so you are really giving yourself the healthy alternative. Tofu is the perfect medium and replacement for riccotta cheese in lasagne; it absorbs whatever flavors it is surrounded by and mixed into, and imparts the correct texture for this dish, too. And a little dairy-free parmesan cheese sprinkled on the top crowns this flavorful and robust Italian classic. Enjoy!

Italian lasagne

1 package of lasagne noodles

1 package of firm tofu, drained

1 package of frozen chopped spinach, thawed

3 cloves garlic, minced

salt and pepper

1 lb soy mozzarella cheese, grated or slices

1/4 cup soy parmesan cheese

28-32 oz of your favorite tomato sauce (I always make homemade - recipe to follow)

Prepare lasagne noodles according to package, and drain.

Preheat oven to 350 degrees F.

In a large bowl, mash the tofu to a crumbly consistency. Stir in the spinach and garlic. Salt and pepper to taste.

In large baking dish or pan (I use 9 x 14), spread some tomato sauce around the bottom of the pan. Place some noodles (usually about 3-4 strips) over the sauce in a single layer, covering entire bottom of pan. On top of noodles, spread tofu/spinach mixture evenly. Then layer mozzarella over this. Cover everything with evenly spooned tomato sauce.

Repeat the above process again, starting with the noodles and finishing with the sauce, two more times. Sprinkle the parmesan over the top. Place pan in oven, covered with tin foil, and bake for approximately 30 minutes. Remove the foil, and bake an additional 15 minutes, crisping the top a little. Serve and delight in your nondairy lasagne.

With a salad and some garlic bread, this makes a great dish for company, serving 6-8 people with food to spare. You can certainly play with this recipe, and personalize it to your tastes and likes. Soy cheese and tofu lend themselves to an endless variety of experimentation and exploration.