pasta - Asparagus Lasagna

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* Exported from MasterCook *

 

Asparagus Lasagna

 

Recipe By :More Soy Cooking - Marie Oser

Serving Size : 16 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Asparagus Layer

3/4 pound fresh asparagus spears -- trimmed and cut into 3-inch

pieces

3 tablespoons olive oil

5 cloves garlic -- minced

1/2 cup chopped red bell pepper

1 6 oz package veggie Canadian bacon -- diced

3 tablespoons unbleached flour

1/2 cup dry vermouth

1 1/2 cups enriched 1% fat soymilk

1 teaspoon dried thyme

1/4 cup nutritional yeast

1/2 cup chopped red onion

Garden Tofu Filling

1 20.6 gram packet Tofu Hero Italian Herb Medley

1/2 cup boiling water

3 12.3 oz packages lite silken tofu -- drained

3 cloves garlic -- minced

1/2 cup chopped scallions

1 cup finely shredded carrots

1 cup coarsely shredded zucchini

1/3 cup soy Parmesan cheese

1/2 cup nutritional yeast

2 teaspoons dried oregano

To Finish

1 26 oz jar fat-free tomato sauce

3/4 of a 16 ounce pkg Barilla lasagna noodles

2 fresh tomatoes -- thinly sliced

 

Preheat oven to 350F.

 

For the asparagus layer: Lightly steam asparagus for 4 minutes; then plunge

into ice water to stop cooking. Set aside.

 

Heat oil in a medium saucepan and saute the garlic, onion, bell pepper, and

veggie bacon over mediumm-high heat for 5 minutes. Stir in flour and mix

thoroughly; add vermouth and reduce heat to medium low. Add soymilk gradually,

stirring to blend, while mixture thickens. Stir in thyme and nutritional yeast;

cover and set aside.

 

For the Garden Tofu Filling: Combine Tofu Hero with boiling water and set

aside. Place tofu in a large bowl and mash with a potato masher. Add garlic,

scallions, and shredded vegetables. Add Tofu Hero mixture, soy Parmesan,

nutritional yeast, and oregano. Mix thoroughly and set aside.

 

To assemble: Spead a layer of tomato sauce evenly along the bottom of a 9 x

13-inch baking pan. Top with a layer of uncooked noodles. Add broken noodles

around the edges to make an even fit. Layer with 2/3 of the garden filling.

Top with a layer of noodles and place tomato slices evenly over noodles. Layer

with remaining garden filling and top with steamed asparagus. Cover asparagus

with " cream " sauce. Top with a layer of noodles and top noodles with remaining

tomato sauce. Cover casserole with foil and bake for 30 minutes. Remove foil

and bake an additional 15 minutes. Let lasagna set for 10 to 15 minutes before

serving. Reheats very well.

 

Description:

" Delicate spring asparagus in a " ham " -spiked " cream " sauce enhances

this lucious garden lasagna. "

 

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Per serving: 59 Calories (kcal); 3g Total Fat; (43% calories from fat); 1g

Protein; 6g Carbohydrate; 0mg Cholesterol; 282mg Sodium

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