pasta - Vegan Lasagne 1

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* Exported from MasterCook *

 

Vegan Lasagna 1

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 1/2 cups chopped onion

3 tablespoons minced garlic

2 cans peeled plum tomatoes -- (28 ounce) undrained

1/3 cup tomato paste

1/2 cup chopped fresh basil

1/2 cup chopped fresh parsley

1 teaspoon salt

1 teaspoon ground black pepper

1 pound dry lasagna noodles

2 packages firm tofu -- (16 ounce)

2 tablespoons minced garlic

1/4 cup chopped fresh basil

1/4 cup chopped fresh parsley

1/2 teaspoon salt

ground black pepper

3 frozen spinach -- (10 ounce packages) thawed and drained

 

Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive

oil. Place the onions in the saucepan and saute them until they are soft, about

5 minutes. Add the garlic; cook 5 minutes more. Place the tomatoes, tomato

paste, basil and parsley in the saucepan. Stir well, turn the heat to low and

let the sauce simmer covered for 1 hour. Add the salt and pepper. While the

sauce is cooking bring a large kettle of salted water to a boil. Boil the

lasagna noodles for 9 minutes, then drain and rinse well. Preheat the oven to

400 degrees F (200 degrees C). Place the tofu blocks in a large bowl. Add the

garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients

together by squeezing pieces of tofu through your fingers. Mix well. Assemble

the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch

casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of

the tofu mixture over the noodles. Distribute the spinach e!

venly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top

it with another layer of the noodles. Then sprinkle another 1/3 of the tofu

mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a

final layer of noodles over the tomato sauce. Finally, top the noodles with the

final 1/3 of the tofu, and spread the remaining tomato sauce over everything.

Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and

enjoy.

 

 

 

 

 

 

 

 

 

Source:

" http://www.famousveggie.com/recipeb.cfm?RECIPEID=40 "

 

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Per Serving (excluding unknown items): 800 Calories; 41g Fat (42.1% calories

from fat); 45g Protein; 83g Carbohydrate; 27g Dietary Fiber; 0mg Cholesterol;

4296mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 14 1/2 Vegetable;

6 1/2 Fat.

 

 

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