Vegan - Greek Lasagna

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* Exported from MasterCook *

 

Greek Lasagna

 

Recipe By :The Accidental Vegan - Devra Gartenstein

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 onion -- chopped

2 to 6 cloves garlic -- minced

1 tablespoon olive oil

3 tablespoons chopped fresh dill (or 1 tablespoon dried)

1 small fennel bulb -- chopped

1 28 oz can crushed tomatoes

1 pound green lasagne noodles

1 pound tofu

1 pound frozen spinach -- steamed or thawed

juice of 1 lemon

1/2 cup walnuts -- chopped

1/2 cup pitted calamata olives -- chopped finely

1 cup Faux Cheese

1 1/2 teaspoons salt

1/2 teaspoon black pepper

 

Saute the onion and garlic in the olive oil until they're soft. Add the dill,

fennel, 1 teaspoon salt, and the pepper, and cook 3 to 5 minutes. Mix in the

canned tomatoes and simmer. Heat water for the noodles; when it boils, cook

them according to package directions. Crumble the tofu or puree it in a food

processor. Mix it with the spinach and 1/2 teaspoon salt. Remove the sauce

from heat and add lemon. Line the bottom of a casserole pan with sauce, then

layer 1/3 of the pasta, 1/2 of the spinach and tofu, 1/2 the walnuts and olives,

and 1/3 the remaining sauce. Then spread 1/2 the remaining pasta, the remaining

spinach, tofu, walnuts and olives, and 1/3 the remaining sauce. Top this with

the rest of the pasta and sauce, and the faux cheese. Bake, covered, at 350F

for 20 minutes, then uncover and bake another 10 minutes. Serves 6 to 8

 

 

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Per serving: 222 Calories (kcal); 12g Total Fat; (45% calories from fat); 14g

Protein; 20g Carbohydrate; 0mg Cholesterol; 790mg Sodium

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

Other Carbohydrates

 

 

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