zimngir
10-22-04, 07:44 PM
Shannon's Pumpkin Lasagna by zimngir
Category: Main Dishes - Pasta
This recipe is suitable for a: vegetarian diet.
Ingredients:
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4 ounces reduced fat cream cheese
1/2 cup-3/4 cup pumpkin puree
8 ounces silken tofu
2 tbsp. lemon juice
1 tsp. Italian Spice Blend
1-2 tsp. chopped garlic (I use bottled) or about 1/2 tsp. garlic powder
salt and pepper
dash nutmeg
1/2-3/4 cup mozzarella, shredded (I use a blend of fat free and reduced fat here)
1/4 cup parmesan cheese
about 1/2 cup chopped and defrosted frozen spinach
12 no boil pasta sheets
1/2 large onion, chopped
1 (8 ounce) pkg. mushrooms, sliced
2 3/4 cups tomato sauce
1 tsp. sugar
1/2 cup milk
1/2 to 3/4 cup soy jack and cheddar blend
Instructions:
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Preheat oven to 350 degrees.
Mix the tomato sauce, milk and sugar together. It should look reddish pink.
Place a small amount of this sauce in an oiled 9x12 baking pan.
Lay 3 pasta sheets in there, take a fourth and break to fill in botom of pan like this
________!
________!
________!
Mix the tofu, cream cheese, lemon juice, garlic, salt and pepper together.
Mix in the pumpkin, mushrooms, mozzarella, spinach, onions, nutmeg and Italian Spices, parmesan if using and layer half in the pan.
Place more sauce on top of the pumpkin-ricotta.
Place more lasagna sheets on top of these.
Place more sauce on this, then the rest of the pumpkin ricotta, then the last of the lasagna sheets.
Place the rest of the sauce of top, cover with foil and cook about 50 minutes or so.
Remove foil, sprinkle with the soy cheese.
Bake until cheese melts, 10 minutes or so.
Let stand for about 10 minutes.
This is mine and Mark's fave lasagna.
Additional comments:
-----------------------------------------------------
Can be made vegan with all vegan ingredients.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
Category: Main Dishes - Pasta
This recipe is suitable for a: vegetarian diet.
Ingredients:
-----------------------------------------------------
4 ounces reduced fat cream cheese
1/2 cup-3/4 cup pumpkin puree
8 ounces silken tofu
2 tbsp. lemon juice
1 tsp. Italian Spice Blend
1-2 tsp. chopped garlic (I use bottled) or about 1/2 tsp. garlic powder
salt and pepper
dash nutmeg
1/2-3/4 cup mozzarella, shredded (I use a blend of fat free and reduced fat here)
1/4 cup parmesan cheese
about 1/2 cup chopped and defrosted frozen spinach
12 no boil pasta sheets
1/2 large onion, chopped
1 (8 ounce) pkg. mushrooms, sliced
2 3/4 cups tomato sauce
1 tsp. sugar
1/2 cup milk
1/2 to 3/4 cup soy jack and cheddar blend
Instructions:
-----------------------------------------------------
Preheat oven to 350 degrees.
Mix the tomato sauce, milk and sugar together. It should look reddish pink.
Place a small amount of this sauce in an oiled 9x12 baking pan.
Lay 3 pasta sheets in there, take a fourth and break to fill in botom of pan like this
________!
________!
________!
Mix the tofu, cream cheese, lemon juice, garlic, salt and pepper together.
Mix in the pumpkin, mushrooms, mozzarella, spinach, onions, nutmeg and Italian Spices, parmesan if using and layer half in the pan.
Place more sauce on top of the pumpkin-ricotta.
Place more lasagna sheets on top of these.
Place more sauce on this, then the rest of the pumpkin ricotta, then the last of the lasagna sheets.
Place the rest of the sauce of top, cover with foil and cook about 50 minutes or so.
Remove foil, sprinkle with the soy cheese.
Bake until cheese melts, 10 minutes or so.
Let stand for about 10 minutes.
This is mine and Mark's fave lasagna.
Additional comments:
-----------------------------------------------------
Can be made vegan with all vegan ingredients.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.