Lasagne

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* Exported from MasterCook *

 

Lasagne

 

Recipe By : The (Almost) Not Fat Cookbook, by Grogan, page 108

Serving Size : 8 Preparation Time :0:00

Categories : *No Fat Cookbook Main Dishes, Vegetarian

Pasta, Couscous, Etc. Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 recipe Tangy Cream Sauce

(see separate recipe)

2 cups onion -- minced

1 carrot -- minced or grated

4 cloves garlic -- minced

1 cup dry textured vegetable protein granules

7/8 cup boiling water

1 tablespoon soy sauce

28 ounces canned tomatoes and their juice -- crushed

1 cup dry red wine or non-alcoholic wine

6 ounces canned tomato paste

1 teaspoon sugar

1 teaspoon dried oregano

1 teaspoon dried basil

pepper -- to taste

soy sauce -- to taste

18 lasagne noodles -- (about 3/4 lb.)

26 1/4 ounces reduced-fat extra-firm silken tofu

(2 1/2 (10.5 oz.) pkgs.)

OR 1 1/2 lbs. reduced-fat firm tofu

or mashed medium-firm regular tofu

10 ounces frozen chopped spinach -- thawed

and squeezed dry

OR 1/2 cup fresh parsley -- minced

1/2 cup reduced-fat soymilk or non-dairy milk -- up to 3/4 cup

1 teaspoon salt -- up to 2

bread crumbs

 

Serves 8

 

I love lasagne and it took me several years to come up with a meatless,

cheeseless version that really pleased me. I've served this many times to

confirmed meat-eaters, and there's never any leftovers.

 

Have Tangy Cream Sauce ready.

 

To make a lasagne sauce, steam-fry onion, carrot and cloves garlic in a

large, lightly oiled, heavy pot.

 

Combine textured vegetable protein granules, boiling water and soy sauce in

a small bowl.

 

Add to the pot with the vegetables the reconstituted textured vegetable

protein, tomatoes dry red wine, tomato paste, sugar, dried oregano, dried

basil and pepper to taste. Simmer the mixture for about 20 minutes, then

add soy sauce to give a " meaty " taste.

 

Set the sauce aside. In a large pot of boiling, salted water, boil lasagne

noodles until just tender. Drain and set aside.

 

Make a tofu filling by mixing together well, tofu, spinach, soymilk, and salt.

 

To assemble the lasagne, use one lightly-oiled 9' x 13 " pan or two 9 " x 5 "

loaf pans. Preheat the oven to 350F. Spread 1/4 of the lasagne sauce on

the bottom of the pan, then layer over 6 of the cooked noodles. Repeat

with the same amount of sauce and then half of the tofu filling. Top with

6 more noodles and more sauce. Finish with the rest of the tofu filling,

the remaining noodles, and the remaining sauce. Top with a thin layer of

Tangy Cream Sauce and bread crumbs, if desired. Bake for 40 minutes and

let stand for 10 minutes before serving. This reheats well if you want to

make it ahead of time.

 

Per serving: Calories: 444, Protein: 26 gm., Carbohydrates: 72 gm., Fat: 4 gm.

 

 

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