(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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