pasta - vegetarian lasagne

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* Exported from MasterCook *

 

Vegetarian Lasagna with Zucchini, Peppers, Eggplant, Portobello, and Tofu

 

Recipe By :Living Better TV Show with Ellie Krieger

Serving Size : 9 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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

1 pound no-cook lasagna noodles

1 tablespoon arrowroot powder

1 tablespoon cold water

12 ounces zucchini -- sliced lengthwise

2 red bell peppers -- seeded and quartered

2 yellow bell peppers -- seeded and quartered

1/2 large eggplant -- thinly sliced

8 ounces Portobello mushrooms -- thinly sliced

1 tablespoon Italian seasoning

4 sprigs fresh rosemary

5 cloves fresh garlic

1/4 bunch fresh basil -- stems removed

1/4 bunch fresh Italian parsley -- stems removed

24 ounces lowfat firm tofu

1 teaspoon sea salt

1/2 teaspoon black pepper

4 cups fat-free marinara sauce -- bottled

1/2 pound soy cheese -- shredded

 

Soak no-cook lasagna noodles in a bowl of hot water to soften for 10 minutes.

Dilute arrowroot in cold water; set aside.

 

Preheat oven to 450 degrees F. Spread sliced vegetables out on a cookie sheet;

coat with olive oil spray. Sprinkle on Italian herbs and rosemary. Bake for 10

minutes.

 

In a food processor, chop garlic, basil, and parsley. Add the tofu, salt,

pepper, and arrowroot. Blend well.

 

Coat the bottom of a 13- by 9-inch pan with marinara sauce (about 4 ounces).

Remove each lasagna noodle from water and pat dry on a paper towel. Lay 6

lasagna noodles across the bottom, then a layer of zucchini.

 

Dollop the tofu mixture (about 8 ounces) over the zucchini; spread evenly with a

spatula.

 

Follow with another layer of noodles and marinara, then a layer of peppers.

 

Again, spread the tofu mixture over the peppers and continue another layer of

pasta, sauce, and eggplant. Repeat once again with another layer of pasta and

tofu.

 

Sprinkle soy cheese evenly over lasagna. Top with sliced portabello mushrooms.

 

Reduce oven temperature to 350 degrees F. Cover lasagna with aluminum foil. Bake

for 20 minutes. Remove foil and continue to bake for 10 additional minutes.

 

 

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

 

Per Serving (excluding unknown items): 221 Calories; 1g Fat (4.9% calories from

fat); 19g Protein; 35g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol; 816mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 2836 0 0 0 0 0 0 0 0 0 0 0 0 5681 0 0 0 25012

 

 

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