| Title: | Tofu Lasagne |
| Category: | Main Dishes - Clean (Only natural/organic ingredients), Vegetarian |
| From: | The Shoshoni Cookbook |
| Ingredients: |
1 T olive oil
1 medium onion- finely chopped
2 cloves garlic- minced
1 medium eggplant- finely chopped
1 green bell pepper- finely chopped
24 ripe tomatoes- chopped- or 8 c canned tomato puree
1/2 c black olives- sliced
2 T tomato paste
1 t sea salt
1/2 t black pepper
1 T fresh oregano- or 1 t dried oregano
1 T fresh savory- or 1 t dried savory
1 T honey or brown rice syrup
1 T tamari
1/2 c fresh basil- chopped
2 lbs. soft tofu
2 c mushrooms- sliced
2 cloves garlic- minced
1 t sea salt
1/4 t black pepper
1/2 t nutmeg
1/2 c fresh basil- chopped
1 large bunch fresh spinach- washed, stems remove, blanched and chopped
1 lb. lasagne noodles- semolina, whole wheat or spinach
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| Directions: | 1. To prepare sauce, heat oil in a large saucepan. Saute onion until translucent. Add garlic and eggplant, and saute for 5 minutes until tender. Add peppers and saute 3 minutes. Add tomatoes, olives, tomato paste, salt, black pepper, oregano, and savory. Bring to a boil, reduce heat, and simmer 20 to 30 minutes, stirring often until sauce thickens. Add honey, tamari and fresh basil. Adjust seasonings to taste. 2. To prepare tofu layer, blend tofu in food processor until smooth. In a saucepan, heat oil and saute mushrooms and garlic. Add tofu and simmer 3 minutes. Stir in salt, pepper, nutmeg, fresh basil and cooked spinach. Adjust seasonings to taste. Cook pasta according to directions on box until al dente. 3. Preheat oven to 375F. To assemble lasagne, spread 1/4 of the tomato sauce in a 9x13-inch baking pan. Place 1/4 of the lasagne noodles over the sauce. Spread 1/3 of the tofu-spinach mixture over the pasta, then add another 1/4 of the pasta. Repeat this process two more times, and end with a final layer of tomato sauce. Bake lasagne for 45 minutes until hot throughout. Baked till bubbly, these tender layers of pasta, tofu, spinach, mushrooms and tomato sauce with fresh herbs create a wonderful flavor. At Shoshoni we have a hard time convincing people there's no cheese in our recipe. |
| Makes: | 8 to 12 servings |