Name: Broccoli Lasagne
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)

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
<astreal@pacific.net.sg> on Nov 19, 1997

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