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Vegetarian
(vegan) Lasagna
(Inspired by the Lasagna recipe in Eating for Lower Cholesterol by Catherine
Jones and Elaine Trujillo)
- 8-ounce
package whole wheat lasagna noodles (uncooked)
- 16
ounces extra firm tofu, drain well, mash with fork
- 7-ounce
package soy shredded mozzarella cheese
- One
24-ounce jar of marinara sauce (look for one made with
no added sweetener, one that uses olive oil, and is relatively
low in sodium)
- One
14.5-ounce can of diced tomatoes (do not drain)
- 1/2
teaspoon dried basil (can use fresh if available – to
taste, 1/3-1/2 cup thinly sliced)
- 1
teaspoon dried oregano
- 1
teaspoon dried oregano
Mix
together in a bowl and set aside
- 1
Tbsp. olive oil
- 1
small onion, finely diced
- 1
8-ounce package sliced mushrooms (I used baby portabella
for their hearty flavor)
- 1
medium zucchini, washed, cut lengthwise in quarters and
slice thinly
- 1
large carrot, wash, and chop to small pieces in food
processor or shred with grater
- 8-ounce
package of chopped frozen spinach (thaw, drain well and
save liquid)
- 1-14.5
ounce can of cooked small red beans (rinse and drain
well)
Add
oil to a non-stick pan, heat, and then add veggies (except
spinach) to pan and cook 3-5 minutes until slightly cooked. Add
1-2 tbsp. of water if necessary to keep veggies from
sticking on the pan. Then
add spinach and red beans to veggies and mix together. Season
with a bit of salt and pepper. Preheat
oven to 375 degrees (350 if using a glass baking dish).Using
a 9x13 inch-baking pan, start with 1 cup of sauce on the
bottom of the dish. Place 3-4 uncooked noodles on bottom
of dish. Spread half of veggies including juices, half
of tofu, 1/3 of cheese, and 1 cup of sauce over the noodles.
Then repeat these layers ending with noodles, remaining
sauce, and cheese.
Add
1 cup of water (include the water drained from the spinach)
to the dish.
Cover with foil. Place on a cookie sheet and cook for approximately one hour.
(Make sure noodles are soft by cutting through with a knife.) Take off foil
to cook for another 5-10 minutes. Let sit for ~10 minutes before eating.
Serve
with a fresh green salad, whole grain bread spread with
roasted garlic cloves, and a bit of fresh fruit or dark
chocolate for dessert.
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