Vegetarian Times Cooks Mediterranean: Rolled Tofu Lasagna

[Guest guest]

OK, so I'm a little late for the cookbook-of-the-week. But better

late than never, right? These appeared in the Atlanta Journal food

section this week.

 

Ellen

 

* Exported from MasterCook Mac *

 

Rolled Tofu Lasagna

 

Recipe By : Vegetarian Times Cooks Mediterranean

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Main Dishes

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 lasagna noodles

1 recipe Tofu " ricotta " filling -- (see recipe)

1 cup shredded smoked mozzarella -- regular mozzarella

or soy mozzarella

4 cups Mediterranean Tomato Sauce -- (see recipe:)

- or prepared sauce

 

Makes 8 rolls (4 servings)

Preparation time: 15 minutes

Cooking time: 1 hour, 5 minutes

 

Preheat the oven to 350 degrees. Bring a large pot of salted water to

a boil, then add the noodles.

Boil until pliable but still firm, about 6 minutes. Drain the noodles

and rinse with cold water to stop the cooking. Lay the noodles out on

clean dish towels.

 

Divide the tofu mixture among the noodles and spread evenly over the

top. Sprinkle each noodle with 2 tablespoons mozzarella. Roll each

noodle into a jellyroll shape, being careful to keep the filling in

place.

 

Pour 2 cups tomato sauce in a 9-inch square baking pan. Arrange the

rolls in the pan so that the spirals are visible, and drizzle with

the remaining sauce. Cover the top of the pan with aluminum foil and

bake for 45 minutes. Remove the foil and sprinkle on the remaining

mozzarella. Bake until golden and bubbly, about 10 minutes. --- From

" Vegetarian Times Cooks Mediterranean " by the editors of Vegetarian

Times (Morrow, $26)

 

Per serving: 600 calories, 26 grams protein, 30 grams fat (percent

calories from fat, 44), 63 grams carbohydrates, 22 milligrams

cholesterol, 1,184 milligrams sodium, 5 grams fiber.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 631 Calories; 3g Fat (4%

calories from fat); 22g Protein; 127g Carbohydrate; 0mg Cholesterol;

12mg Sodium

Food Exchanges: 8 1/2 Starch/Bread

 

NOTES : Substituting tofu for ricotta cheese was probably the first

way I ever tried cooking the stuff. The low-fat filling works equally

well in stuffed pasta recipes. Try filling cooked large pasta shells

with it and keeping them in the freezer for a quick weekday dinner.

 

Food stylist Mary Ann Clayton, who is not a vegetarian, described

this as " a real winner; one of the best lasagnas I have ever had.

It's light, satisfying and soooooo easy. "

 

 

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* Exported from MasterCook Mac *

 

Mediterranean Tomato Sauce

 

Recipe By : Vegetarian Times Cooks Mediterranean

Serving Size : 1 Preparation Time :0:00

Categories : Sauces & Gravies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup olive oil

1 small onion -- minced

2 garlic cloves -- minced

1 can Italian plum tomatoes -- (28 ounces)

Salt and freshly ground black pepper to

taste

1 Pinch crushed red pepper flakes -- (optional)

12 whole basil leaves -- shredded

- or 1 tablespoon minced fresh parsley

 

Makes 6 servings (3 cups)

Preparation time: 10 minutes

Cooking time: 45 minutes

 

In a large skillet, heat the olive oil over medium-high heat. Add the

onion and cook, stirring, for 2 minutes, until softened slightly. Add

the garlic and cook, stirring, for 1 minute longer.

 

Add the remaining ingredients and simmer the sauce, crushing the

tomatoes against the sides of the pan with a wooden spoon to break

them up, until thickened, about 40 minutes. --- From " Vegetarian

Times Cooks Mediterranean " by the editors of Vegetarian Times

(Morrow, $26)

 

Per serving: 112 calories, 1 gram protein, 9 grams fat (percent

calories from fat, 76), 7 grams carbohydrates, no cholesterol, 217

milligrams sodium, 2 grams fiber.

 

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 576 Calories; 55g Fat (83%

calories from fat); 4g Protein; 22g Carbohydrate; 0mg Cholesterol;

18mg Sodium

Food Exchanges: 4 Vegetable; 11 Fat

 

 

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* Exported from MasterCook Mac *

 

Tofu " Ricotta " Filling

 

 

Recipe By : Vegetarian Times Cooks Mediterranean

Serving Size : 1 Preparation Time :0:00

Categories : Soyfoods

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound hard or extra-firm silken tofu -- drained

- squeezed and crumbled

1/3 cup olive oil

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried basil

1 teaspoon dried oregano

 

Makes 3 cups

Preparation time: 10 minutes

 

In a large bowl, mix all ingredients and toss well. Adjust seasonings to taste.

 

Per 1/4 cup serving: 79 calories, 3 grams protein, 7 grams fat

(percent calories from fat, 83), 1 gram carbohydrate, no cholesterol,

200 milligrams sodium, 1 gram fiber.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 662 Calories; 72g Fat (96%

calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol;

2134mg Sodium

Food Exchanges: 1/2 Starch/Bread; 14 1/2 Fat

 

 

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--

Ellen C.

ellen