Ok so today I made my lasagna with sliced tofu as noodles....
not horrible, but don't know if I will do it again.
I cut extra firm tofu into the thinest sheets I could, I patted them between two papertowels.
I then built my lasagna the way I normally would if I was using noodles.
I let it set-up in the fridge for about an hour before baking.
Once baked - it was very watery - not sure why, I use cottage cheese instead of ricotta, but I always do and it has never been watery before - so maybe because of the tofu.
I cut the lasagna and try to lift it out (TRY being the key word here), I think I cut the tofu noodles too thin - they are not firm enough. I only used half a brick of tofu. I scoop the lasgna out with a spoon.
Taste - not bad. My low fat mozzarella didn't melt very well, I bought the brick type, I think the ball type would have melted better.
My 7 yr old DS ate it with me - he picked out the mushrooms but had no complaints about anything else.
DH tastes a couple bites and said "not bad".
After an entire serving - I could definitely taste the tofu.
I've had no previous experience with tofu so didn't realize it had a taste. It does. A kind of earthy cardboard taste.
I only made a 8x8 sized pan since I didn't want to have to throw too much away if I didn't like it - I now have 3 lunch servings in the freezer.
And I still have the other half of the brick of tofu - any good recipes out there?
I'm now on phase 1.5/2 so the next time I want lasagna - I will just use whole wheat noodles.