Not Really Lasagna "Lasagna"

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3 Garlic; minced
6 -(up to)
4 c Tomato sauce
1/4 c Lemon juice
1 tb Italian seasoning
8 c Fresh shredded collard
1 c Shredded FF Mozzarella soy
20 oz Firm FF tofu
4 ts Dried basil
4 md Potatoes
4 ts Dried Oregano

Original recipe makes 8 Servings



Date: Sun, 18 Feb 1996 12:33:01 -0600 From: (Tracy Krajack) All this talk about lasagna has prompted me to send in my first submission. It is vegan, wheat-free, high in calcium, and really good: NOT REALLY LASAGNA "LASAGNA" (from the vegetarian journal) Boil potatoes whole until soft and let cool. Meanwhile, mix tomato sauce with italian seasoning. With a fork, whip tofu, lemon juice, oregano, basil, and garlic until smooth. To assemble lasagna, cover the bottom of a 9*13 inch pan with 1/3 of the tomato sauce. Cover with 2 potatoes, very thinly sliced. Layer with 1/2 of the tofu mixture, the collard greens, 1/3 of the tomato sauce. Finish with another layer of potatoes, and the remaining tofu mixture and tomato sauce. Top with soy cheese. Bake at 375 for 45 minutes. Let stand for 15 minutes. (When I made this recipe, the soy cheese browned a little too much. You may want to bake for 10-20 minutes before putting it on.) FATFREE DIGEST V96 #48 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

Calories Per Serving: 297 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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