Broccoli Lasagne
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Broccoli Lasagne
Last updated 6/12/2012 1:10:40 AM. Recipe ID 37977. Report a problem with this recipe.
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      Title: Broccoli lasagne
 Categories: None
      Yield: 4 Servings
      8    Lengths of wholewheat
      9 tb Olive oil (divided into 3 &
           -6 tablespoons)
      2 md Onions; skinned and chopped
  1 1/2 lb (3/4 kg) of broccoli; washed
           -and chopped into florets
      2 md Carrots; coarsely shredded
      1 lb (1/2 kg) of fresh tomatoes;
           -skinned and chopped
      2 ts Marjoram
    1/2 lb (1/4 kg) of silken tofu
      3 tb Soy sauce or tamari
      3 tb Tomato paste
    1/2 c  Water
      1 ts (or more) of freshly ground
           -black pepper
           Salt and pepper; to taste
           Vegan mozzarella cheese (if
           -desired, the recipe's
  (adapted from a recipe in "The Vegan Cookbook")
  1) Fill a large saucepan with water, add a little salt, a few drops
  of oil, and bring it to a boil. Then add the lasagne. Allow it to
  come back to a boil, reduce heat, simmer until tender (about 12
  minutes). Stir often to prevent the pasta from sticking. When ready,
  drain, rinse with cold water and set aside.
  2) Put 6 tablespoonsful of oil in another large saucepan over low
  heat. Saute the onions until transparent.
  3) Add the tomatoes, marjoram, salt and pepper to taste, and saute for
  another 5 minutes, stirring often. Then add the broccoli florets and
  carrots and cook until tender.
  4) Crumble the tofu in a blender, add all the remaining ingredients
  (except vegan cheese) and blend into a smooth creamy sauce.
  5) Arrange the vegetables, lasagne and sauce in alternate layers in a
  lightly-greased, ovenproof rectangular dish. Finish with a layer of
  lasagne and sauce. Here, I like to place slices of vegan mozzarella
  cheese to top it all.
  6) Heat in a moderate oven (350 degrees F/180 decrees C) for about 20
  minutes. Serve immediately.

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Recipe ID 37977 (Apr 03, 2005)

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