pasta - Vegan Lasagna

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* Exported from MasterCook *

 

VEGAN LASAGNA

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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-----NOODLES-----

10 oz Noodles -- lasagna -- artichoke

1 t Olive oil

-----TOFU RICOTTA-----

1 lb Tofu -- firm

2 tb Oil -- olive, extra virgin

Ground rock salt to taste

1/4 t Nutmeg -- freshly grated OR

1/2 t Nutmeg -- ground

-----VEGETABLE FILLING-----

2 Garlic cloves -- crushed in

4 tablespoons olive oil

1 lg Zucchini -- cut in 1/8-inch thick lengthwise slices

1 1/2 ts Basil -- dried

1 1/2 Oregano -- dried

1/2 t Paprika -- sweet Hungarian

Ground rock salt

Freshly ground pepper

3 c Mushrooms -- stems removed, caps thinly sliced

10 oz frozen chopped Spinach

32 oz Spaghetti sauce -- vegetarian

 

Prepare lasagna noodles. Bring water to boil in a

large pot and add pasta and olive oil. Return to a

boil and simmer, stirring once or twice to prevent

sticking. Cook for time indicated on package for al

dente consistency. Drain, rinse thoroughly under cold

water, and lay out on clean towels. Cover with a towel to prevent drying.

Prepare ricotta. Crumble three-fourths of the tofu (12

oz) in a food processor or blender. Add oil, salt and

nutmeg. Process only until mixture is slightly lumpy.

Finely crumble remaining tofu into mixture and set aside.

Using 1 tablespoon of the garlic oil for each batch,

cook zucchini in a single layer in several batches, in

a large skillet. Sprinkle each batch of zucchini

generously with basil, oregano, paprika, salt and

pepper. If the slices are thin enough, you will not

need to turn them. Saute until bright green and

tender-crisp. Remove from skillet and set aside.

Add remaining 1 tablespoon garlic oil to skillet. Toss

in mushrooms and saute until tender and slightly brown

on edges. Remove from skillet and set aside.

Steam spinach until defrosted. Squeeze to remove

excess water and set aside.

Preheat oven to 350. Lightly brush a shallow 9 x

13-inch baking dish with olive oil. Place a scant

ladle of spaghetti sauce in dish and spread over

bottom. Put a layer of 3 noodles on top of the sauce.

Cover with a thick masking or ricotta. Top with layers

of zucchini, mushrooms, spinach and salt and pepper to

taste. Repeat layers of spaghetti sauce, pasta,

ricotta, zucchini, mushrooms, spinach and seasonings

twice more, reserving 3 lasagna noodles, 1/2 to 3/4

cup ricotta, and 2 tablespoons spaghetti sauce for final layer.

End with a final pasta layer, a masking of ricotta,

and a thin brushing of spaghetti sauce. Dust with

basil, oregano and paprika. Cover with foil. Bake 45

minutes, then cool a few minutes before cutting. Serve hot.

From files of Dianne Smith. Formatted by Dianne Smith/DEEANNE

 

Source:

" http://www.recipesource.com/main-dishes/pasta/04/rec0456.html "

 

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Per Serving (excluding unknown items): 1109 Calories; 98g Fat (77.9% calories

from fat); 14g Protein; 49g Carbohydrate; 8g Dietary Fiber; 34mg Cholesterol;

602mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 4 Vegetable; 19

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