Michael
10-30-04, 08:58 AM
Spinach Lasagna (Metric) by http://www.vegcooking.com
Category: Main Dishes - Pasta
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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225g egg-free lasagne noodles
2 10-oz. packets frozen chopped spinach, thawed and drained
450g soft tofu
450g firm tofu
1 tbsp. sugar
75ml soya milk
1/2 tsp. garlic powder
2 tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
1.2lt tomato sauce (passata)
Instructions:
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Cook the lasagne noodles according to the packet directions. Drain.
Preheat the oven to 350°F/180°C/ Gas Mark 4.
Squeeze the spinach as dry as possible and set aside.
Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil and salt in a food processor or blender and blend until smooth. Stir in the spinach.
Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.
Additional comments:
-----------------------------------------------------
Makes 6 to 8 servings.
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/vegan diet.
Ingredients:
-----------------------------------------------------
225g egg-free lasagne noodles
2 10-oz. packets frozen chopped spinach, thawed and drained
450g soft tofu
450g firm tofu
1 tbsp. sugar
75ml soya milk
1/2 tsp. garlic powder
2 tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
1.2lt tomato sauce (passata)
Instructions:
-----------------------------------------------------
Cook the lasagne noodles according to the packet directions. Drain.
Preheat the oven to 350°F/180°C/ Gas Mark 4.
Squeeze the spinach as dry as possible and set aside.
Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil and salt in a food processor or blender and blend until smooth. Stir in the spinach.
Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.
Additional comments:
-----------------------------------------------------
Makes 6 to 8 servings.
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.