Vegan Lasagna Recipe
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Vegan Lasagna
NOODLES
10 oz Noodles, lasagna, artichoke
1 tsp Olive oil
TOFU RICOTTA
1 lb Tofu, firm
2 tbsp Oil, olive, extra virgin
Ground rock salt to taste
1/4 tsp Nutmeg, freshly grated OR
1/2 tsp Nutmeg, ground
VEGETABLE FILLING
2 Garlic cloves, crushed in 4 T olive oil
1 large Zucchini, cut in 1/8-inch thick lengthwise slices (app. 3 cups)
1 1/2 tsp Basil, dried
1 1/2 Oregano, dried
1/2 tsp Paprika, sweet Hungarian
Ground rock salt
Freshly ground pepper
3 cup 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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Advice on losing weight
If you want to get thinner and develop your general condition, then, as any dietician will tell you, you should eat a meticulously prepared healthy-minded diet. In a perfect world, this needs to include five standard portions of pulses and vegetables every day and involve the correct combination of protein, carbs and fats.
In planning a dietary regime, it is important to attempt to restrict your consumption of refined carbohydrate, fat and salt.
At the start of a diet, people often focus on supermarket and well known food products labelled as 'low in fat'. This is most certainly wrong, insofar as a food could be low in fats, but also much too high in carbs & calories.
Make sure that you drink enough fluids. From time to time during a normal afternoon, you assume you need food when in fact you might only want a cold cup of water or juice. The sensations of hunger and thirst are quite alike, but one of the two leads to a broken diet and the other one does not.
Instead of focusing on the many food types you should ban from your meal plan, look at the sensible foods which you can bring into your weight loss program. If one can bring in a few beneficial fruit & vegetables into your dietary regime, you'll discover that you feel more satisfied and have a substantially reduced risk of giving in to those detrimental mid-morning sweets and chocolates.
If you like this Vegan Lasagna Recipe, you may find the following sites useful:
Vegan Lasagna - a delicious recipe from Recipes.eu.com
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