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+ | == Description == |
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− | Mushroom-Artichoke Lasagna - 24g Carbs, 4g Fiber, 5g Sugar |
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+ | 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. |
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+ | == Ingredients == |
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− | From: Vegetarian Times |
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+ | === Mushroom-artichoke mixture === |
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− | Using convenient no-boil lasagna noodles eliminates the chore of |
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− | boiling and draining the noodles before assembly. If you are using |
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− | noodles that require precooking, it's a good idea to rinse cooked |
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− | noodles with cold water frequently to keep them separate before |
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− | assembling the casserole. Low-fat silken tofu is best suited to |
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− | dishes such as lasagna because of the tofu's creamy texture and |
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− | neutral flavor. Make this delicious lasagna in advance, and reheat |
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− | Member Rating: * * * * |
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+ | === Tofu ricotta mixture === |
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− | --Mushroom-Artichoke Mixture-- |
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+ | * â…“ cup [[soy cheese|soy Parmesan cheese]] '''or''' (3 cups Cheddar or Colby-Jack) |
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− | drained and diced |
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+ | == Directions == |
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− | --Tofu Ricotta Mixture-- |
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− | 1/3 cup soy Parmesan cheese |
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+ | === For the vegetable base === |
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− | + | # Preheat an oven to 375° F. |
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− | 2. To make Mushroom-Artichoke Mixture: Heat oil and crushed red |
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+ | # Add garlic, scallions and bell peppers, and sauté for 3 minutes. |
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− | Add |
+ | # Add mushrooms and artichokes, and cook mixture 5 minutes, stirring occasionally. |
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− | Add mushrooms and artichokes, and cook mixture 5 minutes, stirring |
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− | occasionally. Reduce heat to low, and add tomato paste and Merlot, |
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+ | === Tofu-ricotta mixture === |
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− | + | # Mash tofu with the potato masher. |
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− | Add garlic and scallions. Combine miso and vermouth in small bowl, |
+ | # Add garlic and scallions. Combine miso and vermouth in small bowl, blending with a fork. |
− | blending with fork. Add mixture to tofu. Add soy Parmesan cheese, |
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+ | # Add mixture to tofu. |
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− | yeast, thyme and black pepper, mix thoroughly and set aside. |
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+ | # 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. |
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− | 4. Spread layer of tomato sauce evenly on bottom of 9x13-inch |
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+ | # Add broken noodles around edges for an even fit. |
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− | + | # Spoon tofu-ricotta mixture evenly over noodles. |
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− | + | # Top with another layer of noodles, and cover noodles with tomato sauce. |
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− | + | # Layer with mushroom-artichoke mixture; then cover with a layer of noodles and top with the remaining tomato sauce. |
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− | layer of noodles and top with remaining tomato sauce. Sprinkle |
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+ | == Nutritional information == |
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+ | == Notes == |
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− | Nutrition per Serving: |
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+ | You will regularly use cooked lasagna in addition to the vegetable base and tofu-ricotta mixture.__NOTOC__ |
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+ | [[Category:Healthy Recipes for Diabetic Friends]] |
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− | 24g Carbs, 4g Fiber, 5g Sugars |
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+ | [[Category:Vegan Recipes]] |
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+ | [[Category:Lasagne Recipes]] |
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+ | [[Category:Garlic Recipes]] |
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− | ==Contributed by :== |
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+ | [[Category:Green onion Recipes]] |
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− | [[Category: |
+ | [[Category:Red bell pepper Recipes]] |
+ | [[Category:Portobello mushroom Recipes]] |
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+ | [[Category:White mushroom Recipes]] |
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+ | [[Category:Artichoke Recipes]] |
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+ | [[Category:Tomato paste Recipes]] |
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+ | [[Category:Tomato sauce Recipes]] |
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+ | [[Category:Merlot Recipes]] |
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+ | [[Category:Vegetable stock and broth Recipes]] |
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+ | [[Category:Nutritional yeast Recipes]] |
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+ | [[Category:Italian parsley Recipes]] |
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+ | [[Category:Silken tofu Recipes]] |
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+ | [[Category:White miso Recipes]] |
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+ | [[Category:Dry vermouth Recipes]] |
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+ | [[Category:Soy cheese Recipes]] |
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+ | [[Category:Tofu Recipes]] |
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+ | [[Category:Cheese Recipes]] |
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+ | [[Category:Vegetable Recipes]] |
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+ | [[Category:Main Dish Recipes]] |
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+ | [[Category:Dinner Recipes]] |
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+ | [[Category:Lunch Recipes]] |
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+ | [[Category:Vegan Main Dish Recipes]] |
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+ | [[Category:Vegetarian Recipes]] |
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+ | [[Category:Vegetarian Main Dish Recipes]] |
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+ | [[Category:World Recipes]] |
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+ | [[Category:Herb Recipes]] |
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+ | [[Category:Spice Recipes]] |
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+ | [[Category:Mushroom Recipes]] |
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+ | [[Category:Basil Recipes]] |
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+ | [[Category:Oregano Recipes]] |
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+ | [[Category:Parsley Recipes]] |
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+ | [[Category:Red Pepper Recipes]] |
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+ | [[Category:Thyme Recipes]] |
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+ | [[Category:Black pepper Recipes]] |
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+ | [[Category:Semi-firm cheese Recipes]] |
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+ | [[Category:Colby-Jack Recipes]] |
Latest revision as of 01:22, 21 July 2018
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
- â…“ 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
- Preheat an oven to 375° F.
- Heat oil and a crushed red pepper in a 10-inch skillet over medium-high heat about 1 minute.
- Add garlic, scallions and bell peppers, and sauté for 3 minutes.
- Add mushrooms and artichokes, and cook mixture 5 minutes, stirring occasionally.
- Reduce heat to low, and add tomato paste and merlot, stirring to blend. Add yeast, parsley, basil and oregano.
- Mix thoroughly, cook 10 minutes and set aside.
Tofu-ricotta mixture
- Mash tofu with the potato masher.
- Add garlic and scallions. Combine miso and vermouth in small bowl, blending with a fork.
- Add mixture to tofu.
- 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.
- Top with a layer of uncooked noodles.
- Add broken noodles around edges for an even fit.
- Spoon tofu-ricotta mixture evenly over noodles.
- Top with another layer of noodles, and cover noodles with tomato sauce.
- Layer with mushroom-artichoke mixture; then cover with a layer of noodles and top with the remaining tomato sauce.
- Sprinkle generously with soy Parmesan cheese. Cover the lasagna with foil.
- Bake for 30 minutes. Remove the foil, and bake 15 minutes more.
- 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.