Venice Style Vegan Lasagna
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Italian | Italian, Main dish, Pasta, Vegetarian | 8 | Servings |
INGREDIENTS
| 1 | Onion, diced | |
| 3 | Garlic cloves, chopped | |
| 1 | Carrot, diced | |
| 2 | T | Olive oil |
| 1/2 | t | Fennel seeds, ground |
| 1/2 | t | Basil |
| 1/2 | t | Oregano |
| 1/2 | t | Marjoram |
| 1 | T | Parsley |
| 3 | c | Tomatoes, chopped |
| 2 | T | Tomato paste |
| 1 | pn | Sugar, optional |
| Salt & pepper | ||
| 2 | T | Olive oil |
| 2 | T | Flour |
| 2 | c | Soy milk |
| Salt & pepper | ||
| 1 | pn | Nutmeg |
| Lots of lasagna noodles | ||
| preferably green & fresh | ||
| 1 1/2 | c | Peas, frozen or fresh* |
| 1 | T | Olive oil |
| Thyme, as needed |
INSTRUCTIONS
TOMATO SAUCE: Prepare vegetables as indicated in the ingredient list & set aside. Heat oil in a large pot until hot, & saute the chopped & diced vegetables just until the onion has softened. Add the herbs & continue to saute stirring occasionally for a few minutes longer. Add the rest of the sauce ingredients & let simmer for 15 minutes, stir occasionally. Set aside, once coked. THE OTHER SAUCE: Heat oil, stir in the flour & cook for about 30 seconds. Remove from the heat & slowly beat in the milk, ensuring that no lumps form. Return to the heat & cook, stirring over medium heat, until the sauce has thickened. Season with salt, pepper & nutmeg. Set aside. TO ASSEMBLE: If using dried pasta, it is advisable to cook it first. If using fresh pasta, just sprinkle with a few drops of water before baking. Ladle several spoonfuls of tomato sauce in the bottom of a lasagna pan then top with 1/4 of pasta, let the sheets rise up the sides of the pan. Top with half with the other sauce & half the peas. Add another layer of pasta, another layer of tomato sauce & top with a third layer of pasta. Add the remaining the other sauce & peas. Top with the rest of the tomato sauce. Drizzle with olive oil & sprinkle with thyme. Bake in a pre-heated oven at 400F for 45 minutes, until bubbling hot. Serve with home-made garlic bread & a green salad. If using fresh peas, blanch before adding them to the lasagna layers. Compliments of: Kathleen's Recipe Swap Page recipes@ilos.net http://www.ilos.net/~q591b4/recipe Posted to MM-Recipes Digest V4 #9 by q591b4@ilos.net on Feb 28, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 163
Calories From Fat: 89
Total Fat: 10g
Cholesterol: 0mg
Sodium: 230.9mg
Potassium: 423.1mg
Carbohydrates: 16g
Fiber: 3.1g
Sugar: 8.5g
Protein: 3.9g