Broccoli lasagne

Yield: 4 Servings

Measure Ingredient
8 Lengths of wholewheat lasagne
9 tablespoons Olive oil (divided into 3 & 6 tablespoons)
2 mediums Onions; skinned and chopped
1½ pounds (3/4 kg) of broccoli; washed and chopped into florets
2 mediums Carrots; coarsely shredded
1 pounds (1/2 kg) of fresh tomatoes; skinned and chopped
2 teaspoons Marjoram
½ pounds (1/4 kg) of silken tofu
3 tablespoons Soy sauce or tamari
3 tablespoons Tomato paste
½ cup Water
1 teaspoon (or more) of freshly ground black pepper
Salt and pepper; to taste
Vegan mozzarella cheese (if desired, the recipe's below)

(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@...> on Nov 19, 1997

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