Pantry-Friendly Lasagna<\/p>\n
<\/p>\n
One 15.5-oz. can white beans, drained (and rinsed, if possible)<\/p>\n
One 12-oz. box firm silken tofu, drained<\/p>\n
1 small container grated regular or soy Parmesan cheese<\/p>\n
1 tsp. dried parsley<\/p>\n
\u00bc tsp. dried basil<\/p>\n
\u00bc tsp. dried oregano<\/p>\n
\u00bc tsp. dehydrated minced onion<\/p>\n
Salt and freshly ground black pepper<\/p>\n
One 28-oz. jar tomato-based pasta sauce of choice<\/p>\n
9 sheets no-bake lasagna noodles<\/p>\n
<\/p>\n
In a bowl combine the beans, tofu, 2 T. of the cheese, parsley, basil, oregano, onion, and then salt and pepper to taste. Mash with a potato ricer until smooth and well combined. Taste to adjust seasoning. In a large skillet over medium-low heat, spread one C. of the sauce at the bottom of the skillet. Arrange 3 lasagna noodles on top of sauce, overlapping slightly. Spread half of the tofu and bean mixture on top of the lasagna, and then top with 3 more noodles. Spread a small amount of sauce on top and spread the remaining filling mixture over it. Top with the remaining 3 lasagna noodles and cover with the last of the sauce. Sprinkle the remaining cheese (or as much as you like) to cover the sauce. Cover skillet tightly with a lid and cook until the noodles are tender and the filling is hot, about 15 minutes. Remove from heat and let stand for 5 minutes before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pantry-Friendly Lasagna One 15.5-oz. can white beans, drained (and rinsed, if possible) One 12-oz. box firm silken tofu, drained 1 small container grated regular or soy Parmesan cheese 1 tsp. dried parsley \u00bc tsp. dried basil \u00bc tsp. dried oregano \u00bc tsp. dehydrated minced onion Salt and freshly ground black pepper One 28-oz. jar tomato-based pasta sauce of choice 9 sheets no-bake lasagna noodles In a bowl combine the beans, tofu, 2 T. of the cheese, parsley, basil,…<\/p>\n