(For all ingredients, please use organic versions if available) Soy Ricotta and Leek Lasagna Pre-made herbed tomato sauce Lasagna pasta sheets (or thinly sliced eggplant or zucchini) Tofu Leek 4 tablespoons extra virgin olive oil Sea salt Optional variations: add olives, broccoli, mushrooms, basil, etc. Soyberry Shake Soy milk Condensed soy milk Frozen strawberries Kiwi fruit Grapes Sugar
Directions
Soy Ricotta and Leek Lasagna:
Spread the pre-made sauce on the baking pan.
Apply the lasagna sheets. Break it a little so it can fit in.
For filling: Take out the water from the tofu, mash the tofu, and then mixed it well with chopped leeks, sea salt and 4 tablespoons extra virgin olive oil. This is called the soy ricotta.
Spread the filling on the lasagna sheets. The first layer is finished.
Spread the sauce on the lasagna.
Put a few of lasagna sheets on the sauce.
Spread the filling on the lasagna sheets. The second layer is finished.
Repeat step 6-8 for the third layer.
Put the rest of soy ricotta on the top layer of the dish.
Wrap it with the aluminum foil.
Put in the oven, and let it baked for about 30-40 minutes.
When it reaches around 30 minutes, it is better to take a look to see how it looks. If it is ready, then take it out.
Soyberry Shake:
Put the strawberry, the soy milk, and the organic crystal sugar into a blender and blend them all.
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