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---------- Recipe via Meal-Master (tm) v8.02
Title: VEGETABLE LASAGNE (MCDERMOTT)
Categories: Main dish, Vegetarian, Vegan
Yield: 8 servings
9 Lasagne noodles
-(OR as much as needed)
1 lb Tofu
1/2 c Tomato paste (or sauce)
1 -to:
2 c Tomato sauce
-(as much as desired)
1 bn Chard (or spinach)
3 tb Nutritional yeast
1/2 ts Salt
1 ts Thyme
1 ts Basil
3 tb Canola oil
3 sm Onions; -OR-
1 lb Mushrooms
3 Celery stalks
1 1/2 c Cauliflower
Mash up the tofu in a bowl and add salt, nutritional
yeast, spices, tomato paste. Chop the celery,
caulflower, and onion finely and saute in oil. When
mostly cooked add the mushrooms, sliced. When the
mushrooms are done, add the vegetables to the tofu and
mix well.
Cook the lasagne noodles in water until done. This
can be done beforehand to save time. Grease your
casserole pan lightly with some oil to help prevent
sticking. Place a layer of noodles down and spoon
some tomato sauce over it. Put a layer of
tofu/veggies down.
Saute the chard (or spinach) in a pan with just a
little bit of oil. When completely cooked down and
soft, add half to the lasagne, spreading evenly over
the layer. Add more sauce then noodles, then tofu
than another layer of chard. Top with more sauce,
more noodles and a large amount of sauce (to prevent
any burning or drying out of the noodles when they're
cooked). Preheat oven to about 350 or 375 and cook
roughly 35 minutes, or until bubbly and hot. SERVE!
I guarantee it'll be among the best lasagne you've
ever had....
From: tara@starburst.umd.edu (Tara McDermott)
@Newsgroups: rec.food.veg
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