pasta - Spinach Lasagna Casserole

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Spinach Lasagna Casserole

 

Recipe By :Imar Hutchins & Dawn Marie Daniels

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Sauce:

10 Roma tomatoes

1 teaspoon minced garlic -- or 1 clove

1 medium onion -- chopped

2 sprigs basil -- torn in pieces

2 sprigs oregano -- torn in pieces

1 teaspoon salt

1 teaspoon pepper

1 teaspoon sugar

Tofu Filling:

1 pound firm tofu

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon liquid smoke flavoring

Spinach Filling:

1/4 cup water

2 vegetable bouillon cubes

2 pounds fresh spinach -- (or 1 pound of frozen spinach)

1 tablespoon olive oil

1 pound shredded vegan soy mozzarella -- optional

 

Making fresh sauce is a great way to add extra flavor to this dish. Take the

tomatoes and pulse them in your food processor three to four at a time. Do not

over process just hit the pulse button two or three times leaving small chunks

of tomato to work with. If you don't have a food processor just dice the

tomatoes by hand. Heat a covered skillet and line with a thin layer of olive

oil. Add your tomatoes to the skillet and stir for two to three minutes. Add the

onions, garlic, salt and pepper and simmer for two to three hours on a low flame

stirring regularly. In the last half hour of cooking the sauce add your teaspoon

of sugar and let sit.

 

After you get your sauce started make the tofu filling so it can marinate for

two hours. In a food processor combine firm tofu, olive oil, salt, garlic powder

and liquid smoke. Process the mixture for approximately two minutes. Remove from

the processor and let sit in a covered bowl.

 

Toward the last half an hour of cooking your sauce begin to cook your spinach

and lasagna noodles. Cook your lasagna noodles according to the package

instructions. Cook only half the package (approximately nine lasagna noodles.) I

like to use organic semolina lasagna noodles. Bring one quarter cup of water to

a boll and add two bouillon cubes. Place your spinach in the water and cover to

cook. Cook the spinach until tender and let sit in the broth until ready to use.

 

In an eight-by-eight inch square casserole dish pour one tablespoon of olive oil

on the bottom of the dish and add two heaping tablespoons of sauce. Spread the

sauce to cover the bottom of the dish and then place your lasagna noodles in the

pan. The next layer will be your tofu mixture. You will spread approximately

half of you mixture over the noodles and top that with one third of your soy

mozzarella and a coating of sauce. Add another layer of noodles and top that

with half of your spinach and top it with sauce. Cover with a layer of noodles

and top that with the rest of your tofu mixture and one third mozzarella and a

layer of sauce. Add your last layer of noodles and top them with the rest of

your spinach, mozzarella and sauce.

 

Place in a preheated 350 degree oven and let cook for 45 minutes. Remove from

oven and let sit for ten minutes then serve.

 

 

 

Source:

" The Vegetarian Soul Food Cookbook "

Copyright:

" 2001 Imar Hutchins & Dawn Marie Daniels "

 

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Per Serving (excluding unknown items): 1174 Calories; 56g Fat (37.6% calories

from fat); 77g Protein; 132g Carbohydrate; 50g Dietary Fiber; trace Cholesterol;

5156mg Sodium. Exchanges: 2 Grain(Starch); 9 1/2 Lean Meat; 19 Vegetable; 8

Fat; 1/2 Other Carbohydrates.

 

NOTES : This is a delicious vegan casserole that's a delicious twist on classic

lasagna that many people have adopted as soul food. It has its own homemade

sauce with a flavor that simply puts it over the top.

 

 

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