casserole for Elizabeth

[Guest guest]

This one's, until Easter, untried.

 

 

* Exported from MasterCook *

 

Lasagne from the Garden

 

Recipe By :Tofu and Soyfoods Cookery - Peter Goblitz

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

15 whole wheat, spinach, or regular lasagne

noodles -- cooked, rinsed, and drained

Lasagne Sauce:

1 large onion -- minced

4 cloves garlic -- minced

1 large carrot -- scrubbed and minced

1 medium zucchini -- grated

OR

1/2 large eggplant -- minced

1/2 pound mushrooms -- sliced

1 28 oz can diced tomatoes and their juice

1 6 oz can tomato paste

1/2 cup dry red wine or 1/2 cup water plus 1

tablespoon balsamic vinegar

2 teaspoons dried basil or 2 tablespoons chopped fresh

basil

1 teaspoon dried oregano, or 1 tablespoon chopped

fresh

1 teaspoon salt

1 teaspoon sweetener of your choice

freshly ground black pepper, to taste

Filling:

3 12.3 oz packages extra-firm silken tofu -- well mashed

1 10 oz package frozen chopped spinach -- thawed and squeezed dry

OR

1 cup minced fresh parsley

1/2 cup soy milk

1 teaspoon salt

pinch ground nutmeg

Tangy Cream Sauce:

1 1/2 cups water

1 medium potato -- peeled and cut into chunks

1/2 medium onion -- peeled and cut into chunks

1 teaspoon salt

1/4 pound firm tofu -- crumbled

1/4 cup nutritional yeast flakes

1 tablespoon lemon juice

pinch garlic powder

 

To make the sauce, mince the vegetables in a food processor or by hand. In a

large, heavy pot, braise the onion, garlic, carrots, zicchini, and mushrooms in

a little water until they are barely soft. Add the tomatoes, tomato paste,

wine, herbs, salt, sweetener, and black pepper. Bring to a boil, reduce the

heat, and let simmer, uncovered, while you make the filling and topping.

To make the filling, combine all the filling ingredients thoroughly, and set

aside.

To make the Tangy Cream Sauce, bring the water, potato, onion, and salt to a

boil in a small pot. Cover, lower the heat to a simmer, and cook until the

potato is tender. Pour into a blender or food processor along with the crumbled

tofu, nutritional yeast, lemon juice, and garlic powder, and blend until very

smooth. Set aside. Preheat the oven to 350F.

To assemble the lasagne, evenly spread 1/4 of the tomato sauce on the bottom of

a 9 x 13-inch baking pan. Top with 5 of the noodles, then 1/2 of the filling

and a sprinkling of soy Parmesan, if you like. Spread on another 1/4 of the

tomato sauce, 5 more noodles, and the remaining filling (with a little more

Parmesan). Top with another 1/4 of the tomato sauce, then the remaining 5

noodles. Spread the remaining tomato sauce over the top, along with a little

more Parmesan, if using. Top with the Tangy Cream Sauce. (You may not have

room for all of it.) Finish by sprinkling on the fresh breadcrumbs.

Bake for 40 minutes; if it seems to be browning too quickly, cover with foil.

Let the casserole stand for 10 minutes before serving.

 

Description:

" This delicious lasagne is bound to become a favorite for company

dinners. Your guests will find it difficult to believe it was made not

only without meat, but without cheese! "

 

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Per serving: 161 Calories (kcal); 4g Total Fat; (20% calories from fat); 15g

Protein; 19g Carbohydrate; 0mg Cholesterol; 1092mg Sodium

Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

0 0 0 0