Vegan lasagna

 
                               VEGAN LASAGNA
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetarian                       Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----NOODLES-----
   10       oz           Noodles, lasagna -- artichoke
    1       t            Olive oil
                         -----TOFU RICOTTA-----
    1       lb           Tofu, firm
    2       tb           Oil, olive, extra virgin
                         Ground rock salt to taste
      1/4   ts           Nutmeg -- freshly grated OR
      1/2   ts           Nutmeg, ground
                         -----VEGETABLE FILLING-----
    2                    Garlic cloves -- crushed in
                         --4 T olive oil
    1       lg           Zucchini -- cut in 1/8-inch
                         --thick lengthwise slices
                         --(app. 3 cups)
    1 1/2   ts           Basil, dried
    1 1/2                Oregano, dried
      1/2   ts           Paprika, sweet Hungarian
                         Ground rock salt
                         Freshly ground pepper
    3       c            Mushrooms -- stems removed;
                         --caps thinly sliced
   10       oz           Spinach, frozen -- chopped
   32       oz           Spaghetti sauce, vegetarian
 
   Prepare lasagna noodles. Bring water to boil in a
   large pot and add pasta and olive oil. Return to a
   boil and simmer, stirring once or twice to prevent
   sticking. Cook for time indicated on package for al
   dente consistency. Drain, rinse thoroughly under cold
   water, and lay out on clean towels. Cover with a towel
   to prevent drying.
   
   Prepare ricotta. Crumble three-fourths of the tofu (12
   oz) in a food processor or blender. Add oil, salt and
   nutmet. Process only until mixture is slightly lumpy.
   Finely crumble remaining tofu into mixture and set
   aside.
   
   Using 1 tablespoon of the garlic oil for each batch,
   cook zucchini in a single layer in several batches, in
   a large skillet. Sprinkle each batch of zucchini
   generously with basil, oregano, paprika, salt and
   pepper. If the slices are thin enough, you will not
   need to turn them. Saute until bright green and
   tender-crisp. Remove from skillet and set aside.
   
   Add remaining 1 tablespoon garlic oil to skillet. Toss
   in mushrooms and saute until tender and slightly brown
   on edges. Remove from skillet and set aside.
   
   Steam spinach until defrosted. Squeeze to remove
   excess water and set aside.
   
   Preheat oven to 350. Lightly brush a shallow 9 x
   13-inch baking dish with olive oil. Place a scant
   ladle of spaghetti sauce in dish and spread over
   bottom. Put a layer of 3 noodles on top of the sauce.
   Cover with a thick masking or ricotta. Top with layers
   of zucchini, mushrooms, spinach and salt and pepper to
   taste. Repeat layers of spaghetti sauce, pasta,
   ricotta, zucchini, mushrooms, spinach and seasonings
   twice more, reserving 3 lasagna noodles, 1/2 to 3/4
   cup ricotta, and 2 tablespoons spaghetti sauce for
   final layer.
   
   End with a final pasta layer, a masking of ricotta,
   and a thin brushing of spaghetti sauce. Dust with
   basil, oregano and paprika. Cover with foil. Bake 45
   minutes, then cool a few minutes before cutting. Serve
   hot.
   
   From files of Dianne Smith. Formatted by Dianne
   Smith/DEEANNE
  
 
 
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