Ingredients 2 Martha Gooch Soy 7 soy enriched lasagna noodles, cooked and cooled
6 fresh basil leaves
8 oz. Mori-Nu silken tofu, extra firm, lite
⅓ c. grated parmesan cheese
1½ t. fresh chopped parsley
1 t. chopped fresh oregano
4 Roma tomatoes, peeled and quartered
2 t. tomato sauce
½ T. extra virgin olive oil
¼ c. soy milk, West Soy lowfat vanilla
½ c. shredded mozzarella cheese
Chopped fresh basil for garnish
Instructions In saucepan, heat tomatoes, tomato sauce and olive oil.When heated, slowly whisk in the soymilk.Heat for additional minute and set aside.In mixing bowl stir together tofu, parmesan cheese, parsley and oregano.Add mozzarella and mix.Lay cooked noodles on working surface and cover each with even amount of basil leaves.Spread tofu mixture over basil.Roll noodles tightly with seams facing down.Place both noodle rolls in baking dish and bake at 375 degrees for 20-25 min. (Cover with foil for 15 min. of baking time.)Let rolls cool and transfer to plate.Pour sauce over top of rolls, garnish with chopped basil and serve.
By Meredith Calhoun