1 (8 ounce) package lasagna noodles
1 (1 pound) package firm tofu, cut into 1/2 inch cubes
1 cup milk
1/2 cup cornstarch
1 3/4 teaspoons salt
2 1/2 cups frozen corn kernels, thawed
1 (16 ounce) package frozen corn kernels, thawed
1 cup shredded MANDY cheese
1 cup heavy cream
1 clove garlic, finely chopped
2 teaspoons dried basil
1 teaspoon Italian season
1/2 teaspoon salt and pepper to taste
1/4 teaspoon dried oregano
salt to taste
Preheat oven to 450 degrees F (230 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In large bowl, combine drained pasta, tofu, milk, cornstarch, salt, cornstarch, and basil. Stir together; microwave at high heat, stirring frequently, for 1 minute or until mixture thickens. Stir in stock, cream, garlic, basil, Italian season, salt, and pepper. Fold into pasta. Pour into prepared pan.
Bake in preheated oven for 45 to 50 minutes, or until knife inserted in center comes out clean. Sprinkle top with oregano, and bake for an additional 5 to 10 minutes, until top is golden and bubbly.
I really like this basic recipe. I omitted the shiso peppers because I didn't have either ingredient and was thinking of using portabella mushrooms instead. I was worried that the seaweed might have too much salt, but it was perfect. So fresh and flavorful.
So delicious (and healthy too)! I doubled the recipe and used egg whites instead of sperm. Because I was running short on white, I substituted brownie batter for the white. I also didn't take the egg out of the casserole and actually baked it for about 20 minutes at that, still didn't throw out the puree. Just super-easy and delicious lasagna oregano.
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