Lasagne From The Garden

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* Exported from MasterCook *

 

Lasagne From The Garden

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 71

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

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15 cooked whole-wheat lasagne noodles -- rinsed and

drained

OR spinach or regular lasagne noodles

***SAUCE***

1 large onion -- minced

4 cloves garlic -- minced

1 large carrot -- scrubbed and minced

1 medium zucchini -- grated

OR 1/2 large eggplant -- minced

1/2 pound mushrooms -- sliced

28 ounces canned diced tomatoes and juice

6 ounces canned tomato paste

1/2 cup dried red wine

(or water with 1 T. balsamic vinegar)

2 teaspoons dried basil

(or 2 T. fresh chopped)

1 teaspoon dried oregano

(or 1 T. fresh chopped)

1 teaspoon salt

1 teaspoon sugar or alternate sweetener

freshly ground black pepper -- to taste

***FILLING***

31 1/2 ounces reduced-fat extra-firm SILKEN tofu -- well-mashed

(3 -10.5 oz pkgs.)

10 ounces thawed chopped spinach -- squeezed dry

OR 1 c. fresh parsley -- minced

1/2 cup reduced-fat soymilk

1 teaspoon salt

1 pinch ground nutmeg

***TANGY CREAM SAUCE***

1 1/2 cups water

1 medium potato -- peeled and chunked

1/2 medium onion -- peeled and chunked

1 teaspoon salt

OR 1 T. light miso plus 1/2 tsp. salt

4 ounces reduced-fat firm tofu -- crumbled

OR medium firm regular tofu

4 tablespoons nutritional yeast flakes

1 tablespoon Sesame Meal

(see separate recipe)

1 tablespoon lemon juice

1 pinch garlic granules

soy parmesan -- (optional)

breadcrumbs

 

Serves 8

 

This delicious lasagne is bound so become a favorite for company

dinners. Your guests will find it difficult to believe that it was made

not only without meat, but without cheese! ALLERGY NOTE: If you have a

wheat allergy, use about 3/4 of a pound of brown rice fettucine or lasagne

noodles instead of the wheat noodles.

 

To make the sauce, mince the vegetables in a food processor if you have

one, or by hand. In a large, heavy kettle, steam-fry the onion, garlic,

carrot, zucchini, and mushrooms until they are getting soft. Add the

tomatoes, tomato paste, wine, herbs, salt, sugar, and pepper. Bring to a

boil, then turn down and let simmer, uncovered, while you make the filling

and topping.

 

To make the filling, mix everything together thoroughly, and set aside.

 

To make the Tangy Cream Sauce, place the water, potato, onion, and salt

(but not miso, if using) in a small pot, and bring to a boil. Cover and

lower heat to a good simmer. Cook until the potato is tender. Place this

(along with all the liquid and the miso, if using) in a blender or food

processor with the remaining ingredients, and blend until very smooth. Set

aside.

 

To assemble the lasagne, preheat the oven to 350F. In a 9 " x 13 " flat

baking pan, spread evenly 1/4 of the tomato sauce. Top with 5 of the

noodles, then 1/2 the filling (and a sprinkling of soy parmesan, if you

like), layering evenly. Spread on another 1/4 of the tomato sauce; add 5

more noodles and the rest of the filling (and more soy parmesan, if you

like). Top with another 1/4 of the tomato sauce, then the remaining 5

noodles. Spread the remaining tomato sauce over the noodles (and a

sprinkling of soy parmesan). Pour on the Tangy Cream Sauce to make a thin

layer on top (you probably won't use it all). If you like, sprinkle the

top with breadcrumbs. (You can put this together ahead of time and bake it

later - if it's chilled, add about 15 minutes to the baking time.)

 

Bake for 40 minutes, then let the casserole stand for 10 minutes before

serving. (If it's browning too much, cover it loosely with foil.)

 

Per serving: Calories: 368, Protein: 22 gm., Fat: 3 gm. Carbohydrates; 61 gm.

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* Exported from MasterCook *

 

Sesame Meal (Holiday)

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 175

Serving Size : 32 Preparation Time :0:00

Categories : Condiments *Holiday Cookbook

 

Amount Measure Ingredient -- Preparation Method

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2 cups hulled raw sesame seeds

 

I use this roasted sesame product for the unique, almost smoky taste

usually provided by Chinese sesame oil. Ground sesame meal, however,

provides more fiber with less fat. For each tablespoon of sesame oil or

tahini called for in a recipe, I substitute a tablespoon of Sesame Meal.

 

Place the seeds in a heavy, dry skillet over high heat. Stir constantly

until the seeds turn golden-beige and start to pop. Remove them from the

heat, and pour them into a blender Blend at high speed, stopping to stir

from the bottom a few times, until they are the consistency of a fine meal,

but not a paste. Keep in a covered container in the freezer.

 

Makes a generous 2 cups

 

Per Tbsp: Calories: 47, Protein: 2 gm., Fat: 5 gm,. Carbohydrates: 1 gm.

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