Vegetarian No - Pasta LasagnaFrom jo_jo_ba 7 years ago
- 10 roma tomatoes, halved and seeded shopping list
- 1 tbsp olive oil shopping list
- salt and pepper shopping list
- 1/2 cup diced shallots shopping list
- 1 10.3-oz package low-fat silken tofu (eg. Mori-Nu) shopping list
- 1/2 cup low-fat cottage cheese shopping list
- 1 tbsp dried oregano shopping list
- 2 tsp paprika shopping list
- 4 cloves garlic shopping list
- 1/4 cup fresh basil leaves shopping list
- 1 head romaine lettuce shopping list
- 250g water-packed artichoke hearts, drained and chopped shopping list
- 3/4lb asparagus, trimmed and blanched shopping list
- 1 cup grated part-skim mozzarella shopping list
How to make it
- Preheat the oven to 250°F. Line a baking pan with parchment paper or foil.
- In a bowl, combine the tomatoes and half of the oil. Season generously with salt and pepper.
- Place the tomatoes in the pan, cut side down. Bake about 2 hours, and allow to cool before skinning.
- Soften the shallots in a skillet in the remaining oil over medium heat. Cool slightly.
- In a food processor, combine tofu, cottage cheese, herbs and spice, garlic and sauteed shallots. Puree smooth and remove to a mixing bowl.
- Fold in the artichokes, season with salt and pepper and set aside.
- In a pot of boiling salted water, blanch the lettuce leaves for 1 to 2 minutes, then shock in a bowl of ice water.
- Drain and dry thoroughly with a clean tea towel. Set aside.
- Heat the oven to 350°F.
- Spread half of the tomatoes on the bottom of a 10 x 7" glass dish.
- Cover with a layer of lettuce leaves, then with half the tofu mixture.
- Cover with another layer of lettuce leaves.
- Lay the asparagus on top and add half the mozzarella.
- Cover with yet another layer of lettuce leaves and add the remaining tofu mixture.
- End with a layer of lettuce leaves and sprinkle with the remaining tomatoes and mozzarella.
- Bake 45 minutes. Let stand for 10 minutes before serving.
The Cookjo_jo_ba Oshawa, CA
The Rating5 people
very unique! i cant wait to give this one a try... :)grumblebee in Calgary loved it
Looks awesome. I have made a veggie Lasagna, but I used zucchini and summer squash as the noodles :).fegirl in Tucson loved it
Gadzooks! LOL Wouldja look at THAT. You'll have a hard time convincing me that's healthy *grin* It looks unbelievable! You do take a lot of pains jojo, gotta give you that. This recipe is a labour of love. Great post. Thanks for sharing.danadooley in Singapore loved it
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