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Lasagna In White Sauce With Hitihi Tofu And Miso Soup

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  Kombu 1 , dried
  Organic soft tofu 1 , chopped
  Lasagna sheets 5
  Garlic 5 Clove (25 gm), minced
  Onion 1 , chopped
  Butter 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Onion powder 1 Teaspoon
  Flour 4 Tablespoon
  Milk 1 Cup (16 tbs)
  Cauliflower head 1 , sliced
  Basil 1 Teaspoon, chopped
  Parmesan cheese 1⁄2 Cup (8 tbs)
  Salt 1 Pinch
  Pepper 1 Pinch
  Dried kombu 1 (Seed Weed)
  Soft tofu 16 Ounce, chopped (Organic, 1 Block)
  Hitihi 1⁄2 Cup (8 tbs)
  Shiitake mushrooms 5 , chopped
  Soy sauce 2 Tablespoon
  Miso paste 3 Tablespoon
  Water 6 Cup (96 tbs)
  Oil 2 Tablespoon

1) Preheat oven at 350 degrees.
2) Cook pasta in salted water.
3) In a pan heat water with salt and boil cauliflower.

4) Take a fry pan and heat butter.
5) Add garlic and onion and sauté them.
6) Stir in salt, pepper, onion powder, nutmeg, flour.
7) Stirring constantly slowly pour in milk.
8) Let it boil until it thickens then add parmesan cheese.
9) Take a bowl and mix, egg, parmesan cheese and basil
10) Take a baking pan and pour some while sauce in thin layer.
11) Make a layer of lasagne, then cheese mixture and cauliflower.
12) Repeat the layers until baking pan fills.
13) Top it with mozzarella and parmesan cheese.
14) Cover it with foil and bake for 30 minutes.
15) Remove the foil and bake for 10-15 minutes.
16) Take a saucepan and add 6 cups water and kombu and heat it (do not boil).
17) In a fry pan, sauté mushrooms and tofu.
18) Add hitihi, soy sauce, mushrooms and tofu to kombu.
19) Then add miso paste and cook for few seconds.

20) Serve as needed.

Recipe Summary

Difficulty Level: 
Main Dish
You may find this combo meal interesting. There is an Italian dish and a Japanese soup. Watch the video to exactly know what needs to be done to make this meal.

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