Guest guest Posted February 5, 2001 Report Share Posted February 5, 2001 The second six are: Lazy Day Lasagna Sensational Spinach Lasagna Tofu Lasagna Vegan Lasagna Vegan Lasagna Vegetable Lasagna * Exported from MasterCook * Lazy Day Lasagna Recipe By :CalciYum! Delicious Calcium-Rich Dairy-Free Vegetarian Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 lasagna noodle -- (9 to 12) 2 cups cooked white or navy beans OR 1 19 oz can white or navy beans -- rinsed and drained 8 ounces firm tofu -- crumbled 4 cups packed finely chopped collard greens -- lightly steamed 2 19 oz cans pasta sauce 3 cloves garlic -- minced 3 1/2 cups shredded soy cheese In a pot of boiling salted water, cook lasagna noodles for 8 to 10 minutes or until tender but firm; drain. Rinse under cold running water. Drain and set aside. In a large bowl, mash cooked beans. Add tofu; mix well. Stir in collards, pasta sauce, and garlic. Pour tomato mixture to coat bottom of 13 x 9-inch baking dish. Layer with noodles, then sauce, then soy cheese. Repeat layering until ingredients are used up. The top layer should be soy cheese. Bake uncovered in preheated 350F oven for 45 minutes. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 378 Calories; 3g Fat (6.7% calories from fat); 15g Protein; 73g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sensational Spinach Lasagna Recipe By :More Soy Cooking - Marie Oser Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- tofu-spinach filling 1 20.6 gram package tofu hero italian herb medley 1/2 cup boiling water 2 12.3 oz packages lite silken tofu -- drained 1 10 oz package frozen chopped spinach -- thawed and drained 1 teaspoon granulated garlic 1/4 cup soy parmesan cheese 2 tablespoons mellow white miso 2 1/2 tablespoons dry vermouth 1/3 cup nutritional yeast 1 teaspoon dried thyme 1 teaspoon dried basil " ground beef " layer 1 1/2 teaspoons olive oil 1 tablespoon minced dried garlic 1/4 teaspoon crushed red pepper 1 12 oz package vegetarian ground beef xxx 2 26 oz jars fat-free tomato sauce 1 16 oz package barilla lasagna noodles 1/2 teaspoon basil (for garnish) Preheat oven to 350F. For the filling: Stir Tofu Hero into boiling water and set aside. Place silken tofu in a large bowl and mash with a potato masher. Stir in chopped spinach, Tofu Hero mixture, garlic, and soy Parmesan. In a small bowl, blend miso with vermouth and add to the tofu mixture with the yeast, thyme, and basil. Mix thoroughly and set aside. For the " ground beef " : Warm oil, dried garlic, and crushed pepper in a 10-inch frying pan over medium-high heat for 1 minute. Add vegetarian ground beef, reduce heat to medium low, and simmer 10 minutes, stirring frequently. Add 1 cup of tomato sauce. Cover and set aside. To assemble: Spread 1 cup of tomato sauce evenly along the bottom of a 9 x 13-inch baking pan. Top with a layer of noodles. Add broken noodle pieces around edges to make an even fit. Layer with the tofu spinach filling, top with a layer of noodles, and cover with sauce. Layer with " ground beef " mixture and top with a layer of noodles. Cover noodles with remaining sauce and sprinkle with soy Parmesan cheese and dried basil. Cover casserole with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes. Let lasagna sit for 10 minutes before serving. Reheats very well. Description: " This delicious lasagna is easy and healthy when made with plant-based ingredients such as vegetarian ground beef, lite silken tofu, and nutritional yeast. " S(Mailing Lists): " jkujawa on 13 Dec 2000 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 10 Calories; 1g Fat (69.8% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat. NOTES : Posted to Veg-Recipes Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tofu Lasagna Recipe By :The Soy Gourmet - Robin Robertson Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds firm tofu -- drained and patted dry 1/4 cup minced fresh parsley 3/4 teaspoon salt 1/4 teaspoon freshly ground pepper 4 cups tomato sauce 1 pound lasagna noodles -- cooked and drained 1 cup rehydrated TVP 8 ounces soy mozzarella -- shredded Preheat the oven to 350F. Place the tofu in a large bowl and crumble. Add the parsley, salt, and pepper, and mix well. Taste to adjust seasoning. Spread a layer of the sauce in the bottom of a large baking dish. Top the sauce with a layer of noodles. Top the noodles with a layer of the tofu filling, repeat with another layer of noodles, and top with more sauce. Add a layer of TVP. Repeat until all ingredients are used, ending with a final sauce layer. Sprinkle the shredded soy mozzarella on top. Bake for 455 minutes. Allow to set for 5 minutes before serving. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 447 Calories; 8g Fat (16.0% calories from fat); 24g Protein; 73g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1273mg Sodium. Exchanges: 4 Grain(Starch); 3 Lean Meat; 2 Vegetable; 1 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegan Lasagna Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box eggless lasagna noodles 1 jar cheeseless marinara sauce 1/2 tub Nasoya firm tofu 1/2 tub Nasoya silken tofu 1 cup grated carot 1 cup sliced zucchini 1 cup sliced olives 1 cup chopped spinach 1 tablespoon soy sauce or Bragg's Aminos 1 tablespoon parsley 1 cup shredded VeganRella or Soymage mozzarella-style (optional) 1/3 cup water Preheat oven to 375 F. Drain and press the tofu. In a large bowl, mash tofu with a fork. Add soy sauce or Bragg's and the parsley. Mix thoroughly. Line a 9x13 baking dish with lasagna noodles. Spread 1/2 of the tofu mixture over them. Then 1/2 the carrot, zucchini, olives, and spinach. Cover with 1/3 of the sauce. Do a second layer like this. Then place the rest of the noodles on the top of the lasagna and cover with the remaining sauce. Sprinkle with the Veganrella or Soymage if you wish. Pour 1/3 cup of water in one corner of the dish, using care not to rinse away any of the sauce. Cover with foil and bake about 20-30 minutes, or until noodles are tender. My omnivorous Italian husband loves this, and swears he wouldn't know it's vegan if he didn't know I'd cooked it. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2 Calories; trace Fat (8.6% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Vegetable. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegan Lasagna Recipe By :Vegetarian Times, October 1997, page 32 Serving Size : 12 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***TOMATO SAUCE*** 2 tablespoons olive oil 1 cup chopped onion 3 cloves garlic -- minced 6 ounces canned tomato paste 84 ounces canned peeled plum tomatoes chopped with juices reserved (3 cans, 28-oz. each) 1/2 cup chopped fresh basil 1/2 cup chopped fresh parsley 1 1/2 teaspoons dried oregano 1/2 teaspoon crushed red pepper flakes -- (optional) Salt and ground black pepper -- to taste ***REMAINING INGREDIENTS*** 1 tablespoon salt 1 pound dry uncooked eggless lasagna noodles 32 ounces packaged firm tofu -- drained 2 cloves garlic -- minced 1/4 cup chopped fresh basil 1/2 cup chopped fresh parsley Salt and ground black pepper -- to taste 12 SERVINGS VEGAN The tomato sauce recipe makes enough to serve on the side or to freeze and enjoy later with pasta. SAUCE: In large, heavy saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 minutes. Add tomato paste and cook, stirring, for 1 minute. Add tomatoes with juice, basil, parsley, oregano and red pepper flakes. Cover and simmer over low heat about 1 hour. Season with salt and pepper. Meanwhile, bring large pot of water to boil. When water boils, add salt and noodles. Cook until al dente, about 12 minutes, stirring occasionally. Drain, rinse with water and drain again. Preheat oven to 400 degrees. Crumble tofu into medium bowl. Add garlic, basil, parsley, salt and pepper. Stir until well blended. To assemble: Spoon about 1 cup sauce over bottom of 13- by 9-inch baking dish. Add layer of noodles and top with one-third tofu mixture. Spoon over about 1 1/2 cups sauce and top with another layer of noodles. Cover with one-third tofu mixture and top with 1 1/2 cups of sauce and another layer of noodles. Top with remaining tofu mixture and 1 cup sauce. Cover with foil and bake 30 minutes. Remove from oven and let stand about 15 minutes before cutting and serving. Serve with remaining sauce. PER SERVING: 219 CAL.; 13G PROT.; 6G TOTAL FAT (1G SAT. FAT) 27G CARB.; 0 CHOL.; 493MG SOD.; 3G FIBER. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 30 Calories; 2g Fat (67.2% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 536mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetable Lasagna Recipe By :Vegetarian Times Magazine, September 1999, page 56 Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 26 ounces pasta sauce 8 oz no-boil lasagna noodles 16 ounces soft tofu -- well drained and mashed with fork until smooth 3 cups cut-up fresh cooked vegetables such as broccoli or cauliflower zucchini and/or spinach 8 oz part-skim shredded mozzarella cheese -- (2 cups) OR mozzarella-style soy cheese 8 TO 10 KID-SIZE SERVINGS LACTO I used to consider lasagna labor-intensive until no-boil noodles came to the= rescue. Serve this delicious version with fresh Italian bread and a big= salad. For best results, choose a good-quality natural pasta sauce. Preheat oven to 350=F8 F. Spread thin layer of sauce over bottom of 13 x= 9-inch glass or ceramic baking pan. Top with layer of 3 or 4 lasagna= noodles. Gently spread one-third of mashed tofu over noodles, then top= with one-third of remaining sauce. Sprinkle about one-third of vegetables over sauce, then top with one-third= of cheese. Repeat layering twice, beginning with noodles and ending with= cheese. Cover with foil and bake until noodles are tender, 35 to 40= minutes. If desired, uncover and continue baking until cheese is golden,= about 5 minutes. Remove from oven and let stand 5 minutes before serving. PER SERVING: 206 CALORIES; 14G PROTEIN; 8G TOTAL FAT; (3G SAT, FAT) 21G= CARBOHYDRATE; 15G CHOLESTEROL; 766MG SODIUM; 2G FIBER - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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