3:54 AM
Vegetarian
6 medium potatoes
2 lbs firm tofu
1/3 cup lemon juice
1 tbsp honey
1 Tsp salt
2 tbsp olive oil
4 tsp dried basil
1 tsp garlic powder
1 qt crushed tomatoes (or light spaghetti sauce, homemade, whatever you got)
1 cup shredded mozzarella cheese
2:49 AM
Vegetarian
INGREDIENTS
1/2 to 1 pound (225 to 455 g) lasagna noodles
2 packages (10 ounces, or 280 g, each) frozen, chopped
spinach, thawed and drained
1 package (16 ounces, or 455 g) firm tofu (not silken)
1 tablespoon (13 g) granulated sugar (optional)
1/4 cup (60 ml) nondairy milk (such as rice, oat, soy, almond, or hazelnut), or as needed
1/2 teaspoon garlic powder or 2 peeled garlic cloves
Juice from 1/2 lemon (about 2 tablespoons [30 ml])
2 tablespoons (5 g) minced fresh basil (about 20 leaves)
1 teaspoon (6 g) salt (or to taste)
4 to 6 cups (980 to 1470 g) tomato or pasta sauce of your choice
9:50 PM
Vegetarian
Ingredients:
12 uncooked lasagna noodles
1/2 cup dry sherry or unsweetened apple juice
1 medium onion, finely chopped (1/2 cup)
1 package (8 oz) sliced fresh mushrooms (3 cups)
2 large zucchini, shredded (about 4 cups)
2 medium red or green bell peppers, chopped (1 cup)
1/2 teaspoon salt
2 cups chopped fresh spinach
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1 container (15 oz) reduced-fat ricotta cheese
1 cup fat-free or reduced-fat cottage cheese
1/4 cup grated Parmesan cheese
1 can (8 oz) tomato sauce
1 cup shredded mozzarella cheese (4 oz)
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