| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegan | 4 | Servings | |
INGREDIENTS
| 8 | Lengths of wholewheat lasagne | |
| 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 below) |
INSTRUCTIONS
(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. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Melissa Lim <[email protected]> on Nov 19, 1997
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