pasta vegan lasagne

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* Exported from MasterCook *

 

Vegan Best Vegetable Lasagne Classic

 

Recipe By :Jack Bishop

Serving Size : 8 Preparation Time :0:00

Categories : 2002-08-08 Pasta

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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3 cups fastest tomato sauce

12 oven-ready lasagne noodles

3 cups cooked and seasoned vegetables

12 ounces mozzarella cheese alternative -- shredded

1/2 cup grated parmesan cheese alternative

 

Consider this a basic or master recipe for vegetable lasagne. You can use any

cooked and seasoned vegetables you like. Just make sure they are cut into small

pieces that will fit snugly between layers of pasta. The recipes that follow

offer some specific vegetable suggestions with eggplant, spinach, mushrooms, and

broccoli.

 

All the lasagne recipes can be made with either cheese or a cheese substitute.

Look for cheese alternatives in natural food stores or near the other soy dairy

products in your supermarket. If you purchase mozzarella in a block, shred it on

the large holes of a box grater or in a food processor. If you purchase

individual slices of mozzarella, tear each slice into several pieces as you

distribute the cheese over the noodles.

 

1. Preheat oven to 375F.

 

2. Spread 1/2 cup tomato sauce evenly over bottom of greased 13 by 9-inch

lasagne pan. Lay 3 noodles crosswise over sauce, making sure they do not

overlap. Spoon 1 cup prepared vegetables evenly into pan. Spoon 1/2 cup tomato

sauce over vegetables. Distribute 3/4 cup shredded or 4 slices mozzarella and 2

tablespoons Parmesan evenly over sauce. Repeat layering of pasta, vegetables,

tomato sauce, and cheeses two more times. For final layer, spread remaining 1

cup tomato sauce evenly over fourth layer of pasta. Distribute remaining 1 cup

shredded or 4 slices mozzarella and 2 tablespoons Parmesan evenly over sauce.

 

3. Wrap pan in foil. (Lasagne may be refrigerated overnight or frozen for

several weeks. If frozen, defrost lasagne in refrigerator.)

 

4. Bake lasagne for 25 minutes (30 minutes if chilled). Carefully remove foil

and continue baking until top layer turns golden brown in spots, about 15

minutes. Remove pan from oven and allow to settle for 5 minutes. Cut into

squares and serve immediately.

 

PER SERVING (WITHOUT VEGETABLES): 254 calories, 15g protein, 7g fat, 30g

carbohydrates, 2g fiber, 1,135mg sodium, 53% vitamin A, 40% vitamin C, 51%

calcium

 

VARIATIONS: TWO-SQUASH LASAGNE: Cut 1 pound each zucchini and yellow squash into

1/2-inch dice; toss with 2 tablespoons olive oil, 1 minced onion, and salt and

pepper; and roast in 400-degree oven, turning once or twice, until golden brown,

about 30 minutes.

 

FENNEL-SWISS CHARD LASAGNE: Cut 1 large fennel bulb into thin strips; saute in

deep pot with 2 tablespoons olive oil until tender, about 15 minutes; add 10

cups stemmed and shredded Swiss chard leaves; cover and cook until chard has

wilted, about 5 minutes. Season with salt and pepper.

 

ASPARAGUS-RED ONION LASAGNE: Trim tough ends from 1 pound asparagus; slice in

half lengthwise and then into 1/2-inch pieces; toss with 2 thinly sliced red

onions, 2 tablespoons olive oil, and salt and pepper to taste; roast in

400-degree oven, turning once or twice, until lightly browned, about 15 minutes.

 

Source:

" Natural Health 1999-01 "

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Per Serving (excluding unknown items): 198 Calories; 1g Fat (3.3% calories from

fat); 20g Protein; 28g Carbohydrate; 2g Dietary Fiber; 14mg Cholesterol; 394mg

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

Other Carbohydrates.

 

 

Nutr. Assoc. : 1514 0 27228 25072 25073