Moosewood -Vegan Lasagna

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* Exported from MasterCook *

 

Vegan Lasagna

 

Recipe By :Moosewood Collective

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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sauce

1 tablespoon vegetable oil

1/2 cup chopped onions -- (1/2 to 3/4 cup)

3 garlic cloves -- minced or pressed

1 tablespoon dried basil -- or 3 tablespoons fresh

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 cup chopped portabello or white mushrooms

3 cups canned tomatoes with juice -- (28 oz can) chopped

1/2 cup dry red wine

filling

1 tablespoon olive oil

1 cup fresh chopped basil

10 ounces fresh spinach -- steamed and drained

3 garlic cloves -- minced or pressed

2 cakes firm tofu -- (12 ounces each) cubed

1 teaspoon salt

1/4 teaspoon ground black pepper

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3/4 pound lasagna noodles

 

Warm the oil in a saucepan. Add the onions, garlic, basil, salt, and pepper and

saute on medium heat for about 5 minutes. Add the chopped mushrooms and saute

for another 5 minutes. Stir in the tomatoes and wine, bring to a boil, and

simmer for 5 minutes, while preparing the filling.

 

Preheat the oven to 350F. Lightly oil a 9 x 13-inch baking pan.

 

In a blender or food processor, whirl the oil, basil, spinach, garlic, tofu,

salt, and pepper to make a thick, smooth filling. Scrape down the sides with a

spatula, as needed.

 

Spread about one fourth of the tomato sauce on the bottom of the prepared pan.

Cover with a layer of noodles, then half of the filling, and ladle on another

fourth of the sauce. Repeat the layers of noodles, the rest of the filling, and

one fourth of the sauce. Finish with a final layer of noodles and the rest of

the sauce.

 

Cover and bake for about 45 minutes, until the noodles are soft. Uncover and

return to the oven for another 15 minutes.

 

PER 10-OUNCE SERVING: 302 CALORIES, 15 G PROTEIN, 9.5 G FAT, 39.5 G

CARBOHYDRATES,

1.7 G SATURATED FATTY ACIDS, 40.4 MG CHOLESTEROL, 591.3 MG SODIUM, 2.8 G TOTAL

DIETARY FIBER

 

 

 

 

 

Source:

" Moosewood Restaurant New Classics "

Copyright:

" 2001 Moosewood, Inc. "

 

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Per Serving (excluding unknown items): 239 Calories; 6g Fat (21.7% calories from

fat); 9g Protein; 36g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 444mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

 

NOTES : You don't have to be vegan to love this lasagna. It's packed with bold

flavors: basil, garlic, olive oil and tomatoes, with portabello mushrooms and

spinach to round out the layers. Tofu is a remarkably good stand-in for the

usual cheese. If you have a yen for a little extra something on top, sprinkle on

some grated soy Parmesan cheese.

 

Preparation time: 45 minutes

Baking time: 1 hour

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