Free Recipe Broccoli Lasagne
Recipe Type: Free Misc Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Broccoli Lasagne Recipe
8 Lengths of wholewheat
-lasagne
9 tb Olive oil (divided into 3 &
-6 tablespoons)
2 md Onions; skinned and chopped
1-1/2 lb (3/4 kg) of broccoli; washed
-and chopped into florets
2 md Carrots; coarsely shredded
1 lb (1/2 kg) of fresh tomatoes;
-skinned and chopped
2 ts Marjoram
1/2 lb (1/4 kg) of silken tofu
3 tb Soy sauce or tamari
3 tb Tomato paste
1/2 c Water
1 ts (or more) of freshly ground
-black pepper
Salt and pepper; to taste
Vegan mozzarella cheese (if
-desired, the recipe s
-below)
Broccoli Lasagne Preparation
(adapted from a recipe in The Vegan Cookbook ) 1) Fill a large saucepan with water, add a little salt, a few drops of oil, and bring it to a boil. Then add the lasagne. Allow it to come back to a boil, reduce heat, simmer until tender (about 12 minutes). Stir often to prevent the pasta from sticking. When ready, drain, rinse with cold water and set aside. 2) Put 6 tablespoonsful of oil in another large saucepan over low heat. Saute the onions until transparent. 3) Add the tomatoes, marjoram, salt and pepper to taste, and saute for another 5 minutes, stirring often. Then add the broccoli florets and carrots and cook until tender. 4) Crumble the tofu in a blender, add all the remaining ingredients (except vegan cheese) and blend into a smooth creamy sauce. 5) Arrange the vegetables, lasagne and sauce in alternate layers in a lightly-greased, ovenproof rectangular dish. Finish with a layer of lasagne and sauce. Here, I like to place slices of vegan mozzarella cheese to top it all. 6) Heat in a moderate oven (350 degrees F/180 decrees C) for about 20 minutes. Serve immediately. Posted to TNT – Prodigy’s Recipe Exchange Newsletter by Melissa Lim <astreal@pacific.net.sg> on Nov 19, 1997
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