| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Vegan |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped onion |
| 1 |
tb |
Minced garlic |
| 2 |
ts |
Basil |
| 1 |
ts |
Oregano |
| 2 |
|
Bay leaves |
| 2 |
ts |
Salt |
| 1 |
cn |
(29-oz.) tomato pur.e |
| 1 |
cn |
(6-oz.) tomato paste |
| 2 |
tb |
Dry red wine |
| 1 |
c |
Fresh chopped tomatoes |
| 1/4 |
ts |
Pepper |
| 1 |
tb |
Honey |
| 1/2 |
c |
Fresh chopped parsley |
| 2 |
c |
Reduced-fat firm tofu; (not silken) |
|
|
Egg replacer to equal 2 eggs |
|
|
Salt |
|
|
Pepper |
| 6 |
|
Cloves garlic; pressed, up to 8 |
| 2 |
c |
TVP or crumbled veggie burgers |
| 2 |
tb |
Bragg's Liquid Aminos or soy sauce |
| 4 |
tb |
Catsup or tomato pur.e |
| 12 |
|
Lasagne pasta; half cooked |
INSTRUCTIONS
TEMPERATURE: 375
TIME: 45 minutes
Saut. onion, garlic, basil, oregano, bay leaves, and salt in a large pan
with 1/4 C. water. When onions are clear and very soft, add tomato pur.e,
tomato paste, wine, tomatoes, pepper, and honey. Turn heat way down, cover,
and simmer at least 45 minutes, stirring occasionally. Stir in parsley. Mix
together tofu, egg replacer, salt, pepper, and garlic. If using TVP, mix
with Bragg's, catsup, and 1 1/2 C. boiling water; let sit 15 minutes. To
assemble lasagne, spread a little sauce over bottom of 9'X12' pan. Cover
with 1/3 the pasta, 1/2 the tofu mixture, 1/3 the remaining sauce, 1/2 the
TVP mixture, 1/2 the remaining pasta, remaining tofu mixture, 1/2 remaining
sauce, remaining TVP mixture, remaining pasta, and remaining sauce. Bake.
Let stand 10 minutes before serving. Makes 6-8 servings.
NOTES: This is based on a recipe from the Moosewood Cookbook.
Posted to fatfree digest by Sheri Slattery <slattery@txdirect.net> on May
27, 1998
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