pasta - Lasagne

[Guest guest]

I sent the recipe for Golden Sauce earlier this week-

 

 

* Exported from MasterCook *

 

Lasagne

 

Recipe By :The (Almost) No Fat Cookbook - Bryanna Clark Grogan

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 recipe Tangy Cream Sauce (see recipe for Golden

Sauce)

2 cups onion -- minced

1 carrot -- minced or grated

4 cloves garlic -- minced

1 cup dry TVP granules

7/8 cup boiling water

1 tablespoon soy sauce

1 28 oz can tomatoes with their juice -- crushed

1 cup dry red wine or non-alcohlic wine

1 6 oz can tomato paste

1 teaspoon sugar

1 teaspoon dried oregano

1 teaspoon dried basil

pepper to taste

soy sauce to taste

18 lasagne noodles (about 3/4 lb)

2 1/2 10.5 oz packages reduced-fat extra-firm silken tofu -- mashed

or

1 1/2 pounds reduced-fat firm or medium firm regular

tofu -- mashed

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

or

1/2 cup fresh parsley -- minced

1/2 to 3/4 cup reduced fat soymilk or nondairy milk

1 to 2 teaspoons salt

 

Have ready the Tangy Cream Sauce.

 

Steam-fry the onion, carrot, and garlic iin a large, lightly oiled, heavy pot.

 

Combine TVP, boilling water, and soy sauce in a small bowl.

 

Add the reconstituted TVP, the tomatoes and their juice, wine, tomato paste,

sugar, oregano, basil, and pepper to tast to the pot with the vegetables.

Simmer the mixture for about 20 minutes, then add soy sauce to taste. Set sauce

aside.

 

In a large pot of boiling, salted water, cook lasagne until just tender. Drain

and set aside.

 

Make a tofu filling by mixing together the tofu, spinach or parsley, milk, and

salt.

 

To assemble the lasagne, use one lightly oiled 9 x 13-inch pan or two 9 x 5-inch

loaf pans. Preheat the oven to 350F. Spread 1/4 of the sauce on the bottom of

the pan, then layer over 6 of the cookked noodles. Repeat with the same amount

of sauce then half of the tofu filling. Top with 6 more noodles and more sauce.

Finish with the rest of the tofu filling, the remaining noodles, and the

remaining sauce. Top with a thin layer of Tangy Cream Sauce and bread crumbs,

if desired. Bake for 40 minutes and let stand for 10 minutes before serving.

This reheats well if you want to make it ahead of time.

 

Description:

" It took me years to come up with a meatless, cheeseless version that

really pleased me. I've served this many times to confirmed

meat-eaters, and there's never any leftovers. "

 

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Per Serving (excluding unknown items): 53 Calories; trace Fat (5.5% calories

from fat); 3g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

597mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 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