Side Pannel
Vegan Lasagna
Vegan Lasagna
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Main Dish
Ingredients List
- ----------------------------------NOODLES----------------------------------
- 10 oz Noodles, lasagna; artichoke
- 1 ts Olive oil
Directions
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
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
aside.
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
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
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
aside.
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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