Vegetable Lasagna

Vegetable Lasagna Ingredients

INGREDIENTS	3 tb Nutritional Yeast
1 Marinara Sauce Recipe	3 tb Dry bread crumbs
4 c Spinach, fresh	MARINARA SAUCE
1/4 ts Nutmeg, ground	1 Onion; chop
3 pk Tofu, firm, 10-1/2 oz pkg	1/2 lb Mushrooms; chop
2 tb Lemon Juice, fresh	Garlic; mince
1 ts Salt, optional	1 cn Tomatoes; 15 oz
1/4 ts Black pepper, fresh ground	1 cn Tomato puree; 15 oz
1 tb Balsamic Vinegar /or	1 ts Basil
1 tb White Rice Vinegar	1 ts Oregano
1 ts Onion powder	2 tb Parsley
6 qt Water	2 Green peppers; coarse chop
1 1/2 lb Lasagna whole wheat	1 ts Worcestershire sauce
2 lb Zucchini	OPTIONAL ADDITIONS
10 oz Frozen broccoli	Water;
3 ts Marjoram, dried	LASAGNA
3 ts Minced garlic	MARINARA SAUCE
OPTIONAL ADDITIONS

Instructions for Vegetable Lasagna

Make marinara sauce first. While sauce is simmering, clean fresh or thaw frozen spinach. Steam until barely tender about 2 minutes. Chop, drain well and toss while adding the nutmeg. Set aside. Steam the broccoli and set aside. Drain tofu and crumble the contents of two boxes into a food processor or blender. Pulse until the mixture is slightly lumpy. Crumble remaining tofu into mixture, add salt, pepper, vinegar, and onion powder. Taste and adjust seasonings. Set aside. Bring the water to a rapid boil. Add the lasagna separately to prevent the noodles from sticking together. Stir gently with a wooden spoon two or three times. Cook for 6 minutes, or until slightly undercooked. Drain, rinse under cold water, and lay out on damp towels. Cover with towels to prevent drying. Wash and dry zucchini and cut off the ends. Grate in a food processor or with a hand grater. Preheat the oven to 350 F. To put the lasagna together, place a thin layer of sauce on the bottom of of a 13 x 10 baking dish. Layer three or four noodles on top of the sauce. Cover with a layer of the tofu mixture, a sprinkling of marjoram, basil, and garlic powder. Repeat layers of tomato sauce, pasta, tofu mixture, zucchini, spinach broccoli and seasonings twice more. End with a layer three or four noodles, a layer of the tofu mixture, then the rest of marinara. Sprinkle with herbs. Add a light sprinkling of nutritional yeast and bread crumbs. Cover with foil, and bake for 45 minutes. Remove the cover and continue baking for 15 minutes, or until the sauce is bubbly. Cool 10-15 minutes before serving. NOTE: After having made this with the recipe as above, I would have liked more sauce in the recipe, so will double the recipe for Marinara Sauce for the next time. This makes a very large dish and could be halved for a smaller amount, or half the full recipe could be frozen for a later meal. Serve with salad and fruit for dinner. Saute the onion, mushrooms, and garlic in a small amount of water or white grape juice for about 10 minutes. Add other ingredients. Simmer, uncovered, over low heat for 1 to 2 hours, until thick. Variations: I used fresh herbs instead of dried in this sauce. Use 1-1/2 t each of chopped fresh basil and fresh oregano, and 1/4 chopped fresh parsley. Posted to MM-Recipes Digest by "Robert Ellis" on Oct 23, 1998

Main Ingredient: PastaCuisine: Italian

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Ingredient Insight - look inside this recipe

Balsamic Vinegar	Basil	Bread crumbs	Broccoli
Garlic	Lemon	Marjoram	Mushroom
Nutmeg	Onion	Oregano	Parsley
Rice	Salt	Spinach	Tofu
Tomato	Wheat	Worcestershire sauce	Yeast
Zucchini

Pasta Fat-free Vegan Vegetarian Basil Bread Crumb Broccoli Mushrooms Onion Oregano Garlic Parsley Rice Rice Vinegar Spinach Balsamic Vinegar Tomato Lemon Italian

for flavor and categorization

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