Monday, May 19, 2008

Sour Cream Lasagna

I don't remember how I came up with this concept, but I love it! The inside tofu mixture has an amazing creamy texture and the cheese sauce works perfect for the lasagna and so much cheaper than all the fake cheeses now on the market. When I learned this cheese sauce, it was my staple for years. I would put it under vegan 101.

Some friends came over to watch a movie, so I decided it was the perfect opportunity to make this and share. It works great for potlucks, dinners and for yourself to have lots of yummy lunches to take to work.

Sour Cream Lasagna

1 lb Tofu, firm
1 Lime, juiced
2 cloves garlic, minced
1/4 cup Nutritional Yeast
1 tsp Salt
2 cans chopped Green Chilies
1 can chopped Black Olives
1 large Green Pepper, chopped and sautéed
1 container Tofutti Sour Cream
1 can (14.5 oz) Tomatoes
1/4 cup Water
9 Lasagna Noodles (no bake)
Nutritional Yeast Cheese Sauce

Sauté the green pepper. In the mean time, crumple the tofu in a large bowl. Add the salt, lime juice, garlic and nutritional yeast. Put the contents of the olive and green chilie cans into the tofu mixture and mix. Add the green peppers and the sour cream and mix thoroughly.

Puree the tomatoes and water together. In a casserole dish, pour half the tomato mixture to cover the bottom. Add a layer of lasagna noodles, making sure to leave room on their sides since they will expand as cooked. Pour half the tofu mixture on top, using a spatula to cover the noodles. Place another layer of noodles. Use the rest of the tofu mixture, and another layer of noodles. Pour the other half of the tomato mixture on top of the noodles and prepare nutritional yeast cheese sauce. Pour this on top and place in over at 350°F For 40 minutes.

Nutritional Yeast Cheese Sauce

1/2 cup Unbleached White Flour
1/2 cup Nutritional Yeast
1/2 tsp Garlic Granules
2 cups Water
2 tsp Mustard
1 Tb Braggs or Tamari
1 Tb Soy Margarine

Blend together the flour, nutritonal yeast and garlic. Add in the water and incorporate with a whisk. Heat over medium heat, stirring occassionally. When sauce starts to thicken, stir constantly. When it makes a thick sauce, add the mustard, margarine and braggs. Now it is ready to enjoy!

This cheese sauce can be used on pizza, pastas and so much more. Try putting it in the refrigerator to thick it and use for grilled cheese sandwiches. Very versatile!


elizabet said...

ok, now, this was.... TERRIFIC!

nzlndr00 said...

first you make me cry with sharkwater and now you make me salivate, cause this is damn good and i want some now!