Vegetarian No - Pasta Lasagna
From jo_jo_ba 16 years ago
- 45 minutes to make
- Serves 6
Roasted tomatoes, artichoke hearts, asparagus and (believe it or not) romaine lettuce form the body of this delicious, low-carb lasagne delight. Protein comes in the form of garlicky low-fat cottage cheese and silken tofu that have been pureed into a gorgeous white sauce filled with paprika, oregano and fresh basil! Read more Recipe adapted from Ricardo Larivee. See less
Ingredients
- 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 Rating
Reviewed by 5 people-
Very interesting. I have been trying to cut back on fats in our meals lately and this one sounds like something my husband would like. He goes for anything high in veggies. Thanks I'll have to try this this week. I'll let you know how it goes.
grandmommy
in Nashville loved it
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Holy cow does that look delicious!!!
Thanks for the great post,you get my 5 all the way!
Carrie :)
hoosiermom68
in Merrillville loved it
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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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