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

Ingredients

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

Directions

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

Notes

You will regularly use cooked lasagna in addition to the vegetable base and tofu-ricotta mixture.