Essential Vegetarian - Lasagna with Stewed Vegetables

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* Exported from MasterCook *

 

Lasagna with Stewed Vegetables

 

Recipe By :The Essential Vegetarian Cookbook - Diana Shaw

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 miniature or Japanese eggplants

2 teaspoons extra-virgin olive oil

1 onion -- chopped

2 garlic cloves -- minced

1 large red bell pepper -- roasted, peeled, and chopped

1 large yellow bell pepper -- roasted, peeled, and chopped

2 zucchini or summer squash -- minced

1/4 cup fresh basil

2 tablespoons minced fresh oregano

or

1 tablespoon crumbled dried oregano

2 tablespoons balsamic vinegar

1 pound firm tofu -- cut into 1 " cubes

1 cup cooked robust, flavorful beans, such as

cannellini, runner, or kidney -- drained and rinsed

1/2 cup mixed oil-cured pitted olives -- chopped

2 teaspoons capers

1 cup chopped peeled fresh tomatoes

or

1 cup canned chopped tomatoes, including juice

1/4 cup grated Parmesan cheese (optional)

12 large wonton or spring roll wrappers (or home

made pasta)

 

Heat the oven to 425F. Squirt a baking sheet with nonstick spray. Slice the

eggplants into rounds 1/4-inch thick and lay them in a single layer on the

baking sheet. Bake in the center of the oven until soft, 7 to 10 minutes. Turn

the slices and cook them briefly on the other side just to color, about 2

minutes. Remove and lower the oven to 375F.

 

Heat the oil in a large skillet over medium-high heat. When it is hot, add the

onion, garlic, bell peppers, zucchini or summer squash, basil, and oregano.

Reduce the heat to medium and saute, stirring often, until the vegetables have

softened, about 10 minutes. Add the balsamic vinegar, turn up the heat to

medium-high, and stir until it has evaporated, about 2 minutes.

 

Add the tofu, beans, olives, capers, and tomatoes and continue cooking, stirring

often, until the tomatoes thicken and reduce, about 7 minutes. Stir in the

eggplant slices and the Parmesan, if you'd like. Turn off the heat.

 

Squirt 6 custard cups or an 8-inch baking dish with nonstick spray. If using

the custard cups, place a single sheet of pasta or a wonton or springroll

wrapper on yoour work surface. Turn a cup upside down onto the pasta and run a

knife around the rim to cut out a circle. Repeat until you've cut 12 circles.

Place a spoonful of the vegetable mixture at the bottom of each cup. Cover with

a round of pasta. Place a heaping spoonful or two of vegetables over that and

cover with another round. Finish with a thick layer of vegetables.

 

If using a baking dish, spread a thin layer of vegetables over the bottom.

Cover with a layer of pasta. Top with more vegetables, then place another layer

of pasta on top. Finish with a thick layer of vegetables.

 

Cover the cups or baking dish with aluminum foil and bake, covered, for 40

minutes. Remove the foil and continue baking for 10 minutes. Remove the

lasagna from the oven and let it sit for 15 minutes before inverting each cup

onto a serving plate, or cutting the pan-baked lasagna iinto squares.

 

 

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Per Serving (excluding unknown items): 93 Calories; 5g Fat (44.6% calories from

fat); 7g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 16mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 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