Veggie Lasagna With Silken Tofu Custard Recipe

Name: Veggie Lasagna With Silken Tofu Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lasagna noodles; vegetables assorted, (best combinations will involve varying textures and flavors, such as carrots, broccoli, asparagus, spinach, and onions); 3 tablespoons olive oil; 6 cloves garlic; 2 tablespoons basil fresh; pepper; 1 tablespoon rosemary; 1 tablespoon oregano or marjoram; 5 cups mozzarella cheese; 1 1/2 cups Parmesan cheese; 1/2 pound Hodo Soy Silken Custard; 1 egg; 1/2 cup chives or green onions; 50 ounces tomato sauce

Servings: persons

12 lasagna noodles
vegetables assorted, (best combinations will involve varying textures and flavors, such as carrots, broccoli, asparagus, spinach, and onions)
3 tablespoons olive oil
6 cloves garlic
2 tablespoons basil fresh
pepper
1 tablespoon rosemary
1 tablespoon oregano or marjoram
5 cups mozzarella cheese
1 1/2 cups Parmesan cheese
1/2 pound Hodo Soy Silken Custard
1 egg
1/2 cup chives or green onions
50 ounces tomato sauce

1
Cut up vegetables into bite size pieces. If using potatoes, carrots, or other root vegetables, boil for 20 minutes, or until slightly soft. If using asparagus, steam for 15 minutes. Mix together all vegetables (except greens) in a large mixing bowl with 2 T olive oil, 3 cloves crushed garlic, thinly shredded basil, and freshly ground pepper. Oil a baking stone or sheet. Spread the veggies evenly over it. Broil for 10-20 minutes, or until crispy. Remove vegetables. Reduce oven temperature to 350 degrees.
2
Shred the parmesean cheese. Reuse the mixing bowl to combine the soy custard, pepper, finely chopped chives or green onions, 3 cloves crushed garlic and 1 cup parm. Set aside the other half cup of parm. Beat in the egg.
3
Bring tomato sauce to a boil. Add broiled vegetables and spinach (or other seasonal greens). Mix in Oregano and other favorite Italian seasonings. Simmer just long enough to reduce (10-20 minutes) the vegetables.
4
Shred the mozarella.
5
Spread a thin layer of sauce in the bottom of a deep lasagna pan. Layer the lasagna in this order: noodles, custard/parm mixture, tomato sauce, mozarella. Repeat until ingredients run out (I like to make 3 layer lasagnas so that each layer is thick and juicy; others enjoy the feat of 5 layer lasagnas which are beautiful, and often hold together better, but are not as creamy.) Top off the last mozarella layer with the saved 1/2 cup of parmesean.
6
Bake lasagna for 30 minutes, or until the cheese reaches desired crispiness. Allow 20 minutes to cool.

1904

kcal

Calories

Fat

251

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 lasagna noodles, vegetables assorted, (best combinations will involve varying textures and flavors, such as carrots, broccoli, asparagus, spinach, and onions), 3 tablespoons olive oil, 6 cloves garlic, and more.

Yes, Veggie Lasagna With Silken Tofu Custard falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggie Lasagna With Silken Tofu Custard

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