VF - Lasagne al Forno

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* Exported from MasterCook *

 

Lasagne al Forno

 

Recipe By :Rose Elliot

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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12 ounces ready-to-use sheets lasagne verde

For the mushroom sauce:

2 tablespoons olive oil

1 onion -- very finely chopped

10 ounces mushrooms

1 large garlic clove -- crushed (minced)

1 8 oz can tomatoes

2 tablespoons sherry or 3-4 tablespoons red wine

4 tablespoons tomato paste -- heaping tablespoons

1 teaspoon dried basil

1 teaspoon Tapenade or black olive pate or pitted and

mashed black olives

salt and freshly ground black pepper

For the cream sauce:

4 tablespoons pure vegetable margarine

1/2 cup all-purpose flour

3 cups soy milk

1 cup soy cream

freshly grated nutmeg

salt and freshly ground black pepper

 

First, make the mushroom sauce. Heat the oil in a medium-sized saucepan and fry

the onion for 5 minutes, covered.

 

Meanwhile, wipe the mushrooms with a clean, damp clotb, then chop them as finely

as possible (you can do this using a food processor if you like, but take care

not to reduce them to a puree, and, in that case, add the garlic at this point,

too).

 

Add the mushrooms to the onion, together with the garlic (if you did not use a

food processor), and fry for 5 more minutes, browning lightly and stirring

often.

 

Add the tomatoes, sherry or wine, tomato paste, and basil. Mix well, then cover

and leave the sauce to simmer for 25-30 minutes, until thick.

 

Meanwhile, make the cream sauce. Melt the margarine in a medium saucepan, then

add the flour. Stir over the heat for a moment, then stir in a third of the soy

milk. Continue to stir until the milk has been incorporated and the mixture has

thickened, then stir in another third of the milk and stir again. Repeat with

the final third, stirring until the sauce is smooth. Leave the sauce to cook

over a very gentle heat for 10 minutes, then remove from the heat and stir in

the cream, a good grating of nutmeg and salt and pepper to taste.

 

To assemble the lasagne, first grease the dish thoroughly. Rinse the

ready-to-use lasagne sheets under cold running water, then arrange sheets of

lasagne in the base of the prepared dish to cover the bottom. On top of this

put, first, half the mushroom sauce, then a third of the cream sauce,

distributing them evenly. Top this with another layer of lasagne sheets, then

the rest of the mushroom sauce followed by another third of the cream sauce.

Finish with a layer of lasagne sheets followed by the remaining ceam sauce.

 

The dish can now wait until you're ready to bake it. Then, heat the oven to

350F and bake the lasagne for about 35 minutes.

 

Source:

" Vegan Feasts "

Copyright:

" Rose Elliot 1997 "

 

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Per Serving (excluding unknown items): 192 Calories; 14g Fat (61.6% calories

from fat); 5g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

204mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0

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

 

NOTES : This does take a bit of time to make, But it can be made well in

advance, ready for baking later, and is an excellent way to feed a crowd, so it

is worth the effort.

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

 

 

* Exported from MasterCook *

 

Tapenade

 

Recipe By :Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 ounces pitted black olives

1/2 cup drained capers

1 garlic clove -- peeled

1 dried red chile -- crumbled

4 tablespoons olive oil

salt and freshly ground black pepper

 

Put the olives, capers, garlic, and chile into a food processor and whizz until

you have a coarse puree.

 

Add the olive oil and whizz again, until the oil has blended in with the other

ingredients.

 

Season with salt and pepper. Spoon into a small bowl. Serve at room

temperature.

 

Source:

" Vegan Feasts "

Copyright:

" Rose Elliot 1997 "

 

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Per Serving (excluding unknown items): 153 Calories; 16g Fat (94.3% calories

from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

247mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 3 1/2 Fat.

 

NOTES : Serves 4 to 6

This version of the classic Provencal dip includes red chile, garlic, and

capers. It's excellent with crudites, on crackers, or as a topping for baked

potatoes.

Nutr. Assoc. : 0 0 0 0 0 0