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 or capsicum
 * 6 oz. portobello mushrooms, diced
 * 8 oz. white mushrooms, sliced
 * 1 x 13 ¾-oz can (1 ¾ 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. light, 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 or (3 cups Cheddar or Colby-Jack)
 * ½ cup nutritional yeast
 * 1 tsp. dried thyme
 * ¼ tsp. coarsely ground black pepper
 * 1 ½ x 25-oz jars (3 cups) roasted red-pepper tomato sauce
 * 1 x 9-oz pkg no-boil lasagna noodles

For the vegetable base

 * 1) Preheat an oven to 375° F.
 * 2) Heat oil and a crushed red pepper in a 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. Add yeast, parsley, basil and oregano.
 * 6) Mix thoroughly, cook 10 minutes and set aside.

Tofu-ricotta mixture

 * 1) Mash tofu with the potato masher.
 * 2) Add garlic and scallions. Combine miso and vermouth in small bowl, blending with a fork.
 * 3) Add mixture to tofu.
 * 4) Add soy Parmesan cheese, yeast, thyme and black pepper, mix thoroughly and set aside. Spread a layer of tomato sauce evenly on the bottom of 9x13-inch baking pan.
 * 5) Top with a layer of uncooked noodles.
 * 6) Add broken noodles around edges for an even fit.
 * 7) Spoon tofu-ricotta mixture evenly over noodles.
 * 8) Top with another layer of noodles, and cover noodles with tomato sauce.
 * 9) Layer with mushroom-artichoke mixture; then cover with a layer of noodles and top with the remaining tomato sauce.
 * 10) Sprinkle generously with soy Parmesan cheese. Cover the lasagna with foil.
 * 11) Bake for 30 minutes. Remove the foil, and bake 15 minutes more.
 * 12) 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