Vegan lasagna
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Vegan lasagna
  Vegan    Lasagna    Vegetarian  
Last updated 6/12/2012 1:28:18 AM. Recipe ID 63595. Report a problem with this recipe.
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      Title: Vegan lasagna
 Categories: Vegetarian, Main dish
      Yield: 8 Servings
     10 oz Noodles, lasagna; artichoke
      1 ts Olive oil

MMMMM------------------------TOFU RICOTTA-----------------------------
      1 lb Tofu, firm
      2 tb Oil, olive, extra virgin
           Ground rock salt to taste
    1/4 ts Nutmeg; freshly grated OR
    1/2 ts Nutmeg, ground

MMMMM---------------------VEGETABLE FILLING--------------------------
      2    Garlic cloves; crushed in
           --4 T olive oil
      1 lg Zucchini; cut in 1/8-inch
           --thick lengthwise slices
           --(app. 3 cups)
  1 1/2 ts Basil, dried
  1 1/2    Oregano, dried
    1/2 ts Paprika, sweet Hungarian
           Ground rock salt
           Freshly ground pepper
      3 c  Mushrooms; stems removed;
           --caps thinly sliced
     10 oz Spinach, frozen; chopped
     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 nutmet. 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
  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

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Recipe ID 63595 (Apr 03, 2005)

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