Lasagna
Lasagna recipe in the vegetarian category
Recipe ingredients:
- Filling:
- 2 teaspoons olive oil
- 1 large onion, diced
- 3 small zucchini, sliced
- 1 1/2 pounds collard greens, chopped, about 24 collard leaves
- 8 garlic cloves, minced
- 1/2 teaspoon sea salt
- Tofu-feta mixture:
- 1/2 cup almonds
- 1/2 cup pine nuts
- 2 pounds tofu, firm, pressed to remove as much water as possible
- 1 tablespoon olive oil
- 2 3/4 teaspoons sea salt
- 1/2 teaspoon ground black pepper
- 1/2 cup fresh parsley, chopped
- Sauce:
- 8 servings mediterranean tomato sauce
- Pasta:
- 1/2 pound no boil oven ready rice lasagna noodles, or no boil oven-ready whole wheat lasagna noodles, but only if the dish can have some gluten
- Garnish:
- 4 tablespoons basil, fresh, chopped
Recipe method:
- To prepare the filling, heat a skillet over medium-high heat and add oil.
- Saute onion, zucchini, collard greens, and garlic, sealing them one at a time, about 40 minutes total.
- After sealing, season vegetable mixture with salt. Turn off heat.
- During this process, prepare the tofu-feta mixture using a food processor.
- Add almonds and pine nuts first, and grind.
- Add the remaining tofu-feta mixture ingredients except the parsley.
- Blend until smooth. Fold in the chopped parsley.
- To assemble, use a large, about 9 x 13 inch baking pan.
- Spread a thin layer of sauce in the bottom of the pan, about 1/2 cup.
- Place 3 pieces of lasagna noodles, about 1/3 of the noodles, in the bottom of the pan.
- You do not want the noodles to overlap since the pasta will expand during baking.
- Spread half of the tofu-feta mixture over the noodles.
- Then spread half of the vegetable filling on top of the tofu-feta, and then cover with about one third of the sauce.
- Put down 3 more pieces of lasagna noodles and cover again with the other half of the tofu-feta, the other half of the vegetable mixture, and another 1/3 of the sauce.
- Place the last 3 lasagna noodles on top of this covering it thoroughly with sauce.
- There should be 3 layers of noodles, and 2 layers of tofu-feta filling.
- Cover pan with foil and bake in a 375 degrees F oven, no need to preheat oven, for 40 minutes.
- Remove foil and bake 10 minutes more to give the top layer a golden brown appearance.
- Serve garnished with basil.
- Variations:
- For a faster dish, use a store bought tomato sauce instead of making the mediterranean tomato sauce from scratch.
- You can use regular lasagna noodles, ones that are not oven ready and need to boil. Follow instructions to boil noodles and use just as described above.
Tags: lasagna, recipe, vegetarian, recipes, cooking