Summer Lasagna

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* Exported from MasterCook *

 

Summer Lasagna

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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12 lasagna noodles

1 pound firm tofu -- pressed

2 garlic cloves -- peeled

2 tablespoons fresh lemon juice

3 tablespoons extra-virgin olive oil

1/2 teaspoon salt

freshly ground black pepper

1/2 cup black olives (preferably imported ones) -- chopped

1 tablespoon capers -- drained if in brine, rinsed if salted

1/2 cup walnut halves

1 recipe Ratatouille

 

Capers and olives give the " cheese " an unexpected zing. This lasagna fits

perfectly into a deep 7 x 9-inch glass baking dish, my favorite for casseroles.

Use your favorite type of lasagna noodle. I prefer a good quality semolina

here; whole wheat noodles seem too heavy for this dish. The noodles are not

preboiled but are soaked 20 to 25 minutes just until they are pliable, not soggy

and limp. They bake into the casserole beautifully, and you do not have to

worry about piecing together a lot of broken noodles, which inevitably occurs

when you cook them first.

 

Place the lasagna noodles in a shallow baking dish large enough to hold them

wiithout breaking. Cover them with hot water and let them sit 20 to 25 minutes,

or until the noodles are softened. Drain in a colander.

 

In a food processor, combine the tofu, garlic, lemon juice, oil, salt, and

pepper to taste. Process until smooth, scraping down the sides once or twice.

Stir in the olives and capers.

 

Preheat the oven to 350F.

 

Meanwhile, place the walnuts on a baking sheet and lightly toast just until

fragrant, about 10 minutes--don't let them burn. Remove from the oven and place

in a strainer. Rub the walnuts against the strainer (over the sink) to loosen

the skins. Remove the walnuts from the strainer and hand-chop into small

pieces.

 

Arrange a layer of lasagna noodles in the bottom of the baking dish. Cut to fit

if necessary. Spread one third of the ratatouille mixture over the noodles,

then use a spatula to spread half of the tofu cheese evenly over the vegetables.

 

Top with another layer of noodles, then another third of vegetables. Place a

third layer of noodles over the vegetables, and finish with the remainder of the

vegetables. Top with the rest of the tofu cheese, spreading it evenly.

Sprinkle the chopped walnuts over the top.

 

Bake the lasagna for about 30 minutes, or until the vegetable juices bubble

around the sides of the dish. Remove from the oven and let sit for a few

minutes before cutting.

 

 

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Per Serving (excluding unknown items): 752 Calories; 13g Fat (15.4% calories

from fat); 28g Protein; 130g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

209mg Sodium. Exchanges: 8 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0

Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

 

 

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