Mushroom-Artichoke Lasagna

Description
Using convenient no-boil lasagna noodles eliminates the chore of boiling and draining the noodles before assembly. If you are using noodles that require precooking, it's a good idea to rinse cooked noodles with cold water frequently to keep them separate before assembling the casserole. Low-fat silken tofu is best suited to dishes such as lasagna because of the tofu's creamy texture and neutral flavor. Make this delicious lasagna in advance, and reheat before serving.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: Vegetarian Times, December 1, 2003, p.30
 * Serves: 16

Mushroom-artichoke mixture

 * 2 tsp olive oil
 * ¼ tsp crushed red pepper
 * 4 cloves garlic, minced
 * ¾ cup sliced scallions
 * ½ cup chopped red bell pepper
 * 6 oz portobello mushrooms, diced
 * 8 oz white mushrooms, sliced
 * 1 x 13¾-oz can (1¾ cups) quartered artichoke hearts, drained and diced
 * 4 tbsp tomato paste
 * ¼ cup merlot or vegetable stock
 * ¼ cup nutritional yeast
 * ¼ cup chopped flat-leaf parsley
 * ½ tbsp dried basil
 * ½ tbsp dried oregano

Tofu ricotta mixture

 * 3 x 12.3-oz pkg. lite silken tofu, drained
 * 3 cloves garlic, minced
 * 1 cup chopped scallions
 * 4 tbsp mellow white miso
 * ½ cup dry vermouth or vegetable stock
 * ⅓ cup soy parmesan cheese
 * ½ cup nutritional yeast
 * 1 tsp dried thyme
 * ¼ tsp coarsely ground black pepper
 * 1½ x 25-oz jars (3 cups) roasted red pepper tomato sauce
 * 1 x 9-oz pkg no-boil lasagna noodles

Directions

 * 1) Preheat oven to 375°F.
 * 2) To make mushroom-artichoke mixture: heat oil and crushed red pepper in 10-inch skillet over medium-high heat about 1 minute.
 * 3) Add garlic, scallions and bell peppers, and sauté for 3 minutes.
 * 4) Add mushrooms and artichokes, and cook mixture 5 minutes, stirring occasionally.
 * 5) Reduce heat to low, and add tomato paste and merlot, stirring to blend.
 * 6) Add yeast, parsley, basil and oregano.
 * 7) Mix thoroughly, cook 10 minutes and set aside.
 * 8) To make tofu ricotta mixture: mash tofu with potato masher.
 * 9) Add garlic and scallions.
 * 10) Combine miso and vermouth in small bowl, blending with fork.
 * 11) Add mixture to tofu.
 * 12) Add soy Parmesan cheese, yeast, thyme and black pepper, mix thoroughly and set aside.
 * 13) Spread layer of tomato sauce evenly on bottom of 9x13-inch baking pan.
 * 14) Top with layer of uncooked noodles.
 * 15) Add broken noodles around edges for even fit.
 * 16) Spoon tofu ricotta mixture evenly over noodles.
 * 17) Top with another layer of noodles, and cover noodles with tomato sauce.
 * 18) Layer with mushroom-artichoke mixture, cover with layer of noodles and top with remaining tomato sauce.
 * 19) Sprinkle generously with soy Parmesan cheese.
 * 20) Cover lasagna with foil.
 * 21) Bake for 30 minutes.
 * 22) Remove foil, and bake 15 minutes more.
 * 23) Remove from oven, and set aside for at least 15 minutes before serving.

Nutritional information
Per serving:
 * 175 Calories | 11g Protein | 3g Total fat | 304mg Sodium | 24g Carbs | 4g Fiber | 5g Sugars