GardenCuisine: Garden Lasagna

[Guest guest]

* Exported from MasterCook *

 

Garden Lasagna

 

Recipe By : GardenCuisine by Paul Wenner, page 240

Serving Size : 10 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

***TOMATO SAUCE***

2 large onions -- chopped

12 cloves garlic -- minced

1 carrot -- grated

2 cups mushrooms -- sliced

30 ounces canned crushed tomatoes

30 ounces canned tomato sauce

2 teaspoons dried basil

2 teaspoons oregano

1 teaspoon dried thyme

1 teaspoon marjoram

1 teaspoon fennel seeds

1/2 teaspoon black pepper

***WHITE SAUCE***

1 onion -- diced

1 potato -- peeled and diced

1/2 pound very firm tofu

2 tablespoons tahini

1 1/2 tablespoons lemon juice

3/4 teaspoon salt

***FILLING***

1/4 pound firm tofu -- (see note)

2 tablespoons soy sauce

1 teaspoon garlic powder

10 ounces whole-wheat lasagna noodles -- uncooked

(about 10 noodles)

20 ounces frozen chopped spinach -- thawed

1/2 cup chopped fresh fennel -- (optional)

 

SERVES 10

 

Note: You could also substitute Tofu " Chicken " OR minced GardenChick'n for

the 1/4 pound firm tofu. (See separate recipes).

 

What? I don't have to cook the noodles before baking. " No, the noodles

soften in the pan while baking. This recipe is a breeze. Delicious!

 

For the tomato sauce, heat 1/2 cup of water in a large skillet or pot and

add the onion, garlic, and carrot. Cook until the water has evaporated and

the vegetables begin to stick. Add 1/4 cup water, stirring to remove any

stuck vegetable bits. Cook until the vegetables begin to stick again, then

add another 1/4 cup of water along with the mushrooms. Continue cooking

until all the liquid has evaporated and the mushrooms are brown. Stir in

the tomatoes, tomato sauce, basil, oregano, thyme, marjoram, fennel seeds,

and black pepper. Cover and simmer 15 minutes.

 

To make the white sauce, combine the onion and potato in a small pan with 1

1/4 cups of water. Cover and simmer until the potato is tender, about 15

minutes, then pour the entire mixture into a blender. Add the tofu,

tahini, lemon juice, and salt. Blend until completely smooth.

 

For the filling, crumble 1/2 pound of tofu and mix it with the soy sauce

and garlic powder. To assemble the lasagna, spread about 1 cup of the

tomato sauce over the bottom of a large (at least 12 x 9-inch) baking

dish. Cover with a layer of uncooked lasagna noodles, then with one of the

packages of thawed spinach. Sprinkle with half the fennel, half the tofu

mixture, a third of the evenly spread white sauce, and half the tomato

sauce. Repeat the layers. Set aside the remaining white sauce.

 

Refrigerate the lasagna at least 4 hours (this allows the noodles to

soften), then bake covered at 350F until hot and bubbly, about 25 minutes,

the last 5 minutes uncovered. Spoon the remaining white sauce over the top.

 

PER SERVING • 226 CALORIES (12% FROM FAT) • 3 G FAT • 13 G PROTEIN • 36 G

CARBOHYDRATE • 0 MG CARBOHYDRATE • 365 MG SODIUM • 10 G FIBER

 

 

 

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