Lasagna al Forno

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* Exported from MasterCook *

 

Lasagne al Forno

 

Recipe By :Easy Vegan Cooking - Leah Leneman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 ounces whole wheat lasagne

12 ounces tempeh

2 onions

2 cloves garlic

2 tablespoons vegetable oil

2 cups mushrooms

2 28 oz cans tomatoes

4 tablespoons tomato paste

2 teaspoons oregano

freshly ground black pepper

1 pound tofu

3 tablespoons tahini

1 tablespoon soy sauce

2 tablespoons soy yogurt

juice of 1/2 lemon

 

Cook the lasagne in boiling water until tender. Drain.

Steam the tempeh. Cool.

Chop the onions. Crush the garlic. Saute in the oil in a saucepan for 3-4

minutes.

Chop the mushrooms finely. Add to the saucepan, together with the tomatoes,

tomato paste, and oregano. Bring to a boil, then lower the heat and simmer,

uncovered, for about 10 minutes.

Crumble he tempeh into the saucepan, and continue simmering for about 10 minutes

longer. Season to taste (additional salt should not be required).

Meanwhile, put the tahini, tofu, soy sauce, yogurt, and lemon juice in a blender

and blend thoroughly.

Put alternate layers of lasagne, tempeh, sauce, and blended tofu in a casserole,

finishing with a layer of tofu. Bake at 350F for about half an hour.

Alternatively, cover with greaseproof paper and microwave for 6-7 minutes.

 

 

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Per serving: 509 Calories (kcal); 26g Total Fat; (42% calories from fat); 33g

Protein; 47g Carbohydrate; 0mg Cholesterol; 448mg Sodium

Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 3 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0