vg - pasta - lasagne florentine

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Lasagne Florentine II

 

Recipe By :Gradual Vegetarian by Lisa Tracy

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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

Handful of spinach

1 garlic clove

cooking oil

16 ounces tofu

16 ounces small curd cottage cheese

or ricotta

1 medium onion -- chopped

8 mushrooms (8-10) -- sliced

2 medium zucchini -- thinly sliced

2 teaspoons crushed basil leaves

8 lasagne noodles -- cooked

or 12 noodles

8 ounces mozzarella -- grated

2 eggs

4 ounces plain yogurt Parmesan cheese

 

Wash and drain the spinach leaves. Saute the spinach and garlic together in a

small amount of oil. Shred fine with a knife and fork, or in a blender.

 

Mash the tofu and the cottage cheese together and mix in the spinach.

 

Saute the onion, mushrooms, zucchini, and basil in a little oil (you can re-use

the spinach pan).

 

Grease a 9-by-12 baking dish and line the bottom with a layer of noodles. Spread

half the tofu mixture on the noodles, and top with all of the zucchini mixture.

Top this with half the mozzarella and another layer of noodles. Spread on the

rest of the tofu mixture and top with the rest of the mozzarella.

 

Beat the eggs and yogurt together and pour over the lasagne. Sprinkle with

Parmesan and bake in a 350F oven until top is nicely browned. About 6 servings.

 

TIPS - Cottage cheese can be lower in fat than ricotta; read the label. Ricotta

provides a better texture. If half-and-half tofu and cheese is too much at

first, adjust the proportions.

 

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NOTES : The addition of tofu to lasagne is a good way to introduce this soy

product. Its texture is rather like cottage cheese; its taste is bland and

faintly nutty.

 

 

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