Another delicious version of vegetarian lasagna packed with healthful vegetables and layered in a zesty tomato sauce.
1 tablespoon olive oil
2 onions, chopped
2 cloves garlic, crushed
2 carrots, chopped
2 large celery sticks, chopped
1 red bell pepper, seeded and chopped
7 ounces mushrooms, chopped
6 tomatoes, peeled and chopped
2 tablespoons tomato paste
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
3/4 cup soft tofu
3/4 pound lasagna noodles
1/4 cup seasoned breadcrumbs
1-1/2 tablespoons grated Parmesan cheese
Preheat oven to 350 degrees. Heat oil in a heavy nonstick skillet over medium-high heat. Saute next 5 ingredients about 5 minutes until onions are soft. Stir in mushrooms and cook 1 minute. Stir in next 4 ingredients and bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer about 10 minutes or until vegetables are tender. Remove from heat. Beat tofu until smooth. Stir 1/4 cup tofu into vegetable mixture.
Cook pasta in a large pot of boiling salted water 7 to 10 minutes, or until al dente. Drain. Spread a third of the vegetable mixture into a greased 9x13 inch ovenproof dish. Top with 2 sheets of pasta. Continue layering vegetable mixture and pasta, finishing with a layer of pasta.
Spread remaining beaten tofu evenly over pasta. Combine breadcrumbs and cheese and sprinkle over lasagne. Bake 50 minutes, or until golden. This recipe makes lasagna. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.
Yield: 6 servings
Calories: 360 (13 percent from fat); Fat: 5.4g; Cholesterol: 1mg; Protein: 13.6g; Carbohydrates: 66.6g; Fiber: 6.8g; Sugar: 11.7g; Sodium: 259mg; Protein: 0.2
Dietary Exchanges: Vegetable: 3.5, Bread: 3.1, Lean meat: 0.1, Fat: 0.6, Sugar: 0.1, Very lean meat
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