Ornish/Mushroom Lasagne

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<mx2 source= " MasterCook 5.0 " date= " August 03, 2000 " >

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Mushroom Lasagne

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<RcpE name= " Mushroom Lasagne " author= " Eat More, Weigh Less by Dean Ornish " >

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<![CDATA[

* Exported from MasterCook *

 

Mushroom Lasagne

 

Recipe By :Eat More, Weigh Less by Dean Ornish

Serving Size : 9 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 eggplant (approximately 1 1/4 pounds)

2 ounces dried porcini mushrooms -- soaked 20 minutes in

2 pounds fresh domestic mushrooms

3 onions -- finely minced

1 cup red wine

1 28-ounce can crushed tomatoes with puree

1/4 cup chopped fresh parsley

2 teaspoons chopped fresh thyme or 1 teaspoon dried

1 teaspoon ground nutmeg

1/2 teaspoon red hot pepper flakes

1 pound nonfat cottage cheese

1 cup nonfat yogurt cheese

1 pound soft tofu

1 pound lasagne noodles

4 large ripe tomatoes -- thinly sliced

 

Preheat the oven to 350 degrees.

 

On a nonstick baking sheet roast the eggplant for 1 hour. Peel and finely the

pulp. Set aside.

 

Drain the porcini mushrooms and preserve their soaking liquid. Chop the fresh

and soaked mushrooms coarsely and set aside.

 

In a large sauté pan, put the mushroom soaking liquid and the onions. Saute

until just translucent. Add the mushrooms and red wine, then sauté over medium

heat for 15 minutes, or until all the liquid has evaporated. At this point stir

in the eggplant and add the crushed tomatoes, then continue cooking until very

soft and the liquid has evaporated again. Add the parsley, thyme, ground nutmeg,

a

nd red pepper flakes, then set aside.

 

In a food processor, combine the cottage cheese, yogurt cheese, and tofu. Pulse

to just combine. Set aside.

 

Cook the pasta according to the package directions. Drain and set aside.

 

To assemble the lasagne, spread 1/2 cup of the mushroom mixture over the bottom

of a lasagne pan. Cover with 1/2 cup of the cheese

mixture. Cover the cheese mixture with a layer of noodles.

 

Repeat with the remaining ingredients, using one-third of the remaining

ingredients for each layer, ending with the noodles. Layer

the sliced tomatoes over the top layer of noodles and bake for 40 minutes.

Remove from the oven and let rest 15 minutes before

serving.

 

Serving size = 2 cups 191 calories 1.8 grams fat 2.3 milligrams cholesterol 160

milligrams sodium

 

Source:

" Tina Salter and Christine Swett "

Copyright:

" 1993 by Dean Ornish "

 

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

 

Per serving: 96 Calories (kcal); trace Total Fat; (4% calories from fat); 8g

Protein; 12g Carbohydrate; 2mg Cholesterol; 159mg

Sodium

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

Other Carbohydrates

 

NOTES : When the porcini mushrooms have reopened their " gills " during the

soaking is when the flavor has increased. Any variety of

mushrooms can be used. You can save some time by chopping the mushrooms in a

food processor. Be sure to use the pulse function. You

want the mushrooms to be chopped but not pureed.

 

Formatted using MC Tagit by KES 8/3/00.

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

 

]]>

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<Serv qty= " 9 " />

<PrpT elapsed= " 0:00 " />

<IngR name= " eggplant (approximately 1 1/4 pounds) " qty= " 1 " ></IngR>

<IngR name= " dried porcini mushrooms " unit= " ounces " qty= " 2 " >

<IPrp>

soaked 20 minutes in 1 cup water

</IPrp>

</IngR>

<IngR name= " fresh domestic mushrooms " unit= " pounds " qty= " 2 " ></IngR>

<IngR name= " onions " qty= " 3 " >

<IPrp>

finely minced

</IPrp>

</IngR>

<IngR name= " red wine " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " 28-ounce can crushed tomatoes with puree " qty= " 1 " ></IngR>

<IngR name= " chopped fresh parsley " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " chopped fresh thyme or 1 teaspoon dried " unit= " teaspoons "

qty= " 2 " ></IngR>

<IngR name= " ground nutmeg " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " red hot pepper flakes " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " nonfat cottage cheese " unit= " pound " qty= " 1 " ></IngR>

<IngR name= " nonfat yogurt cheese " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " soft tofu " unit= " pound " qty= " 1 " ></IngR>

<IngR name= " lasagne noodles " unit= " pound " qty= " 1 " ></IngR>

<IngR name= " ripe tomatoes " unit= " large " qty= " 4 " >

<IPrp>

thinly sliced

</IPrp>

</IngR>

<DirS>

<DirT>

Preheat the oven to 350 degrees.

</DirT>

<DirT>

On a nonstick baking sheet roast the eggplant for 1 hour. Peel and finely the

pulp. Set aside.

</DirT>

<DirT>

Drain the porcini mushrooms and preserve their soaking liquid. Chop the fresh

and soaked mushrooms coarsely and set aside.

</DirT>

<DirT>

In a large sauté pan, put the mushroom soaking liquid and the onions. Saute

until just translucent. Add the mushrooms and red wine,

then sauté over medium heat for 15 minutes, or until all the liquid has

evaporated. At this point stir in the eggplant and add the

crushed tomatoes, then continue cooking until very soft and the liquid has

evaporated again. Add the parsley, thyme, ground nutmeg,

and red pepper flakes, then set aside.

</DirT>

<DirT>

In a food processor, combine the cottage cheese, yogurt cheese, and tofu. Pulse

to just combine. Set aside.

</DirT>

<DirT>

Cook the pasta according to the package directions. Drain and set aside.

</DirT>

<DirT>

To assemble the lasagne, spread 1/2 cup of the mushroom mixture over the bottom

of a lasagne pan. Cover with 1/2 cup of the cheese

mixture. Cover the cheese mixture with a layer of noodles.

</DirT>

<DirT>

Repeat with the remaining ingredients, using one-third of the remaining

ingredients for each layer, ending with the noodles. Layer

the sliced tomatoes over the top layer of noodles and bake for 40 minutes.

Remove from the oven and let rest 15 minutes before

serving.

</DirT>

<DirT>

Serving size = 2 cups 191 calories 1.8 grams fat 2.3 milligrams cholesterol 160

milligrams sodium

</DirT>

</DirS>

<Srce>

Tina Salter and Christine Swett

</Srce>

<CpyR>

1993 by Dean Ornish

</CpyR>

<Note>

When the porcini mushrooms have reopened their " gills " during the soaking is

when the flavor has increased. Any variety of mushrooms

can be used. You can save some time by chopping the mushrooms in a food

processor. Be sure to use the pulse function. You want the

mushrooms to be chopped but not pureed. & #013; & #010; & #013; & #010;Formatted using

MC Tagit by KES 8/3/00.

</Note>

</RcpE></mx2>