Recipe

Vegetarian No - Pasta Lasagna Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 1 year, 7 months ago 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... More Prep:150m Cook:45m Servings:6	Jo_jo_ba
	cheesy veggie spicy herby rich decadent healthy green tomatoey garlicky oniony lowcarb tofu lowfat artichoke asparagus lettuce basil mozzarella processor bake dinner italian celiac glutenfree eggfree cheese

Does this look good? Yeah! / Nope

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Ingredients

10 Roma tomatoes, halved and seeded

1 tbsp olive oil

salt and pepper

1/2 cup diced shallots

1 10.3-oz package low-fat silken tofu (eg. Mori-Nu)

1/2 cup low-fat cottage cheese

1 tbsp dried oregano

2 tsp paprika

4 cloves garlic

1/4 cup fresh basil leaves

1 head romaine lettuce

250g water-packed artichoke hearts, drained and chopped

3/4lb asparagus, trimmed and blanched

1 cup grated part-skim mozzarella

Directions

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.

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Comments

jo_jo_ba 1 year, 7 months ago said:
Amount Per Serving
Calories: 189.4
Total Fat: 7.1 g
Cholesterol: 10.8 mg
Sodium: 403.2 mg
Total Carbs: 18.8 g
Dietary Fiber: 5.0 g
Protein: 15.3 g

grandmommy 1 year, 7 months ago said:
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.

bluewaterandsand 1 year, 7 months ago said:
Sounds delicious!

hoosiermom68 1 year, 7 months ago said:
Holy cow does that look delicious!!!
Thanks for the great post,you get my 5 all the way!
Carrie :)

danadooley 1 year, 7 months ago said:
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.

fegirl 1 year, 7 months ago said:
Looks awesome. I have made a veggie Lasagna, but I used zucchini and summer squash as the noodles :).

gardener61 1 year, 7 months ago said:
Yum, had to bookmark this one!

vegjess1010 1 year, 6 months ago said:
The real link that goes with the picture is here...http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=8217....it's a different recipe and much better!

jo_jo_ba 1 year, 6 months ago said:
I had noted in the preamble that the recipe was adapted from Ricardo Larrivee

grumblebee 1 year, 1 month ago said:
Very unique! i cant wait to give this one a try... :)

rainbowcookin 3 months ago said:
Why haven't i found this earlier - right up my alley, lots of great taste in an easy to prepare recipe - i know this will become a family favourite

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