pasta - Rich Vegan Lasagne

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* Exported from MasterCook *

 

Rich Vegan Lasagna

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 cup chopped onion

3 cloves garlic -- chopped

3 cans crushed tomatoes -- (28 oz)

1 can tomato paste

1/2 cup fresh basil

1/2 cup fresh parsley

2 teaspoons dried oregano

2 Tablespoons olive oil

salt and pepper -- to taste

Filling Ingredients:

2 pounds firm tofu -- drained (it is also a good idea to boil in

water about 5 minutes)

2 medium potatoes -- cut into chunks

1 small onion -- chopped

4 teaspoons sea salt

3/4 cup nutritional yeast -- (3/4 to 1)

1/4 cup fresh basil leaves

1/3 cup fresh parsley

2 cloves garlic -- minced (2 to 3)

1 package lasagna noodles (preferably whole grain) -- (12 ounce)

whole grain bread crumbs -- optional

 

1. Start with the sauce, as its flavors will develop as it cooks (you can even

do this early in the day or the day before): Place the chopped onion in a large

soup pot with a small amount of water and cook on medium-high to soften.

2. Add the garlic, crushed tomatoes, tomato paste, basil, parsley, dried

oregano, olive oil, salt and pepper and bring to a boil. Lower heat and simmer

until you are ready to assemble the lasagna.

3. For the filling: in another saucepan, place the potatoes, chopped onion and

salt in just enough water to cover and bring to a boil. Lower the heat and

simmer until the potatoes are cooked, about 15 minutes.

4. While the potatoes are cooking, place the drained tofu in a food processor

with the nutritional yeast, basil, parsley, and garlic and blend until smooth.

If you don't have a food processor, just mash it up as well as you can. It might

not get the same smooth consistency, but it should still taste just as good!

5. When the potatoes are cooked (you might want to let them cool for a few

minutes, but it doesn't seem to be a problem not to), pour the into the food

processor, along with the onions and as much cooking water as will fit, and

blend the whole mixture until smooth.

6. It is up to you whether or not you want to pre-cook the lasagna noodles. I

usually do, just because I can't stand the thought of ending up with uncooked

noodles. However, it is much easier to assemble lasagna with uncooked noodles

and many recipes specifically say to use uncooked noodles. If you are going to

pre-cook, do this now.

7. Preheat the oven to 400 degrees.

8. To assemble the lasagna, start with a layer of sauce on the bottom, place a

layer of noodles on top and then a layer of the tofu mixture on top of that.

Keep layering sauce, noodles and tofu mixture until you run out of noodles or

space in the pan, finish with a layer of sauce and sprinkle with breadcrumbs, if

desired. See note at bottom regarding amounts of filling and sauce for each

layer.

9. Cover the lasagna with foil and cook for about 30 minutes. Check to be sure

that the noodles are done and, if so, take out of the oven and allow to sit for

15 minutes before serving.

 

 

Note: The amount of sauce and tofu mixture used for each layer varies with

taste. I usually use layers of sauce and tofu mixture about 2-3 times as thick

as the noodles. I have never used all of either for one lasagna. You may very

well have sauce and/or tofu mixture left over at the end. Both can be frozen and

used in a variety of ways. The sauce, as you may guess, can be used in the same

way as any other kind of sauce - on pizza, spaghetti, polenta, etc. The tofu

mixture can be an ingredient for twice-baked potatoes, a filling for calzones or

stuffed shells, etc, etc, etc. Always be creative with your leftovers!

 

 

 

Source:

" http://www.goodstuffonline.com/lasagna.html "

 

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Per Serving (excluding unknown items): 1455 Calories; 70g Fat (40.1% calories

from fat); 92g Protein; 144g Carbohydrate; 25g Dietary Fiber; 0mg Cholesterol;

8924mg Sodium. Exchanges: 5 Grain(Starch); 19 Lean Meat; 13 1/2 Vegetable; 10

Fat.

 

NOTES : I have tried so many different vegan lasagna recipes, and it seems like

they have always been missing something. Finally, I found a way to make a

creamy, rich-tasting lasagna without any dairy products or substitutes. This

lasagna, served with a salad and whole-grain bread sticks, makes a great meal.

This recipe is very easy. You don't have to do everything at once and you can

really do the steps in whatever order makes sense to you. Both the filling and,

especially the sauce would benefit from being made the day before to allow the

flavors to further develop. If you do the filling the day before, just be sure

to take it out of the refrigerator a bit in advance to allow it to warm up and

spread more easily.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0