Tofu Lasagna

Mama mia! You'll never miss the cheese in this delicious tofu version. If you don't have the time to make the carrot beet sauce just use your favorite tomato sauce instead. Mochi is made from brown rice and can be found in the refrigerated section of any health food store.

INGREDIENTS

1 1/2 pounds firm tofu, drained and pressed to remove water
2 tablespoons light colored miso (chickpea, mellow white or sweet white varieties)
1/4 cup arrowroot powder
6 cups of your favorite marinara sauce
1 package whole grain lasagna noodles, cooked al dente
1 package mochi, coarsely grated
1 Tbsp. olive oil

Preheat oven to 400° F. Crumble tofu into as glass bowl and add miso and arrowroot. Mash with a fork to blend. Oil a lasagna pan with olive oil. Spread a layer of marinara sauce over bottom of pan. Place a layer of lasagna noodles on top of sauce. Spread with tofu mixture. Top with a thin layer of grated mochi, then more sauce. Repeat until pan is filled, ending with noodles topped with sauce. Cover with aluminum foil and bake 40 minutes. Remove cover and bake 10 more minutes or until bubbly and mochi is melted.

Serves 8

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