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Thursday, May 28, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 1 1â�„2 lb. firm tofu
  • 2 cups cashew pimento cheese sauce (see cashew pimento cheese sauce recipe)
  • 2 1 lb. bags frozen spinach or turnip greens
  • 2 TBS onion powder or granules
  • 1â�„2 tsp. garlic powder or granules
  • 1â�„2 tsp. basil
  • 11â�„2 tsp. salt
  • 1 26-oz. jar spaghetti sauce- may add salsa “to spice it upâ€�
  • 1 cup water
  • 1 box lasagna noodles
Place tofu in a mixing bowl, mash and add 11�4 cup of Cashew Pimento Cheese Sauce, drained cooked greens, the onion powder, basil and garlic powder.
Cover bottom of casserole dish with a layer of spaghetti sauce. Then mix 1�2 cup water the remaining spaghetti sauce. Lay dry lasagna noodles side by side in the casserole dish, leaving about 1�2 inch space between them because they will expand as set in the sauce. Cover the noodles with another layer of sauce. Then spoon a layer of tofu mixture on top of the noodles. Continue layering sauce, tofu mixture and noodles until dish is almost full.
Cover with plastic wrap and place in refrigerator overnight. The next day change the plastic wrap to foil and bake at 375 degrees for 50 minutes to one hour and 10 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

PHCC - Click for Website
Rives S. Brown Realtors - Click for Website
Joe Cobbe CPA - Click for Website
The Spencer Group - Click for Website
THE EYE SITE - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
Lockman & Associates - Click for Website
New College Institute - Click for Website