Ingredients:
3/4 broccoli florets, cut into 20 florets
25 ounces tomato sauce
1 (28 ounce) cans plum tomatoes
1 (14 1/2 ounce) cans Italian stewed tomatoes
1 (6 ounce) cans tomato paste
6 ounces Burgundy wine
4 fresh basil leaves or 1 teaspoon dried basil leaves
1/2 garlic ( fresh or powder)
2 bay leaves
1 (8 ounce) packages lasagna noodles
3 3/4 cups firm tofu, drained
1/3 cup scallions
4 garlic cloves, minced
10 ounces chopped broccoli
1/2 cup nutritional yeast
1 teaspoon thyme
1 tablespoon Braggs liquid aminos
fresh basil ( for garnish)
Directions:
Preheat oven to 350 F.
Blanch broccoli florets for 30 seconds in boiling water, then place broccoli in ice water to stop cooking process; set aside.
Stir tomato ingredients together in saucepan over med-low heat.
Add wine and stir.
Add spices and simmer.
Cook noodles and rinse in cool water.
Place tofu in a mixing bowl and mash with hands, potato masher or whisk.
Add all remaining ingredients except basil for garnish and stir, creating a ricotta-like mixture.
Drain noodle and cover a 9×13 pan with tomato sauce mixture.
Do not forget to remove the bay leaves.
Place a noodle on a flat surface (ex. cutting board) and put filling along the center of the noodle, then roll the noodle up and place fold down in the cooking pan.
Take two of the broccoli florets and tuck into both open ends of the noodle.
Arrange the filled noodles 2 by 5 in the cooking pan, with the florets facing outward.
Top with the remaining sauce and a basil leaf.
Cover with foil and bake 30 minutes.
Remove the foil and bake another 15 minutes.
Servings: 10
Time preparation: 45 min.
Time total: 90 min.