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Page 369
Vegetable Lasagna
1 pound lasagna (Barilla thin lasagna is recommended)
1 recipe tomato sauce (see page 372)
Cheese mixture:
1 pound tofu (silken texture)
2 eggs
½ pound mozzarella cheeseParsley, chopped
½ pound ricotta cheese

Filling mixture (include one of the following):
1 pound spinach, cleaned and steamed
2 medium zucchini, chopped
4 carrots, chopped1 large onion, chopped
½ head broccoli, chopped

Sauté these vegetables together until tender.
Mix the filling mixture with the cheese mixture and set aside.
Cover bottom of a large oblong baking pan with a little tomato sauce.
Lay out lasagna sheets (uncooked) over the sauce. Spoon a layer of the filling mixture over the lasagna. Repeat above steps until all ingredients are used.
Cover and bake at 400 degrees Fahrenheit for 45 minutes. Uncover and bake 15 minutes more or until sauce is bubbling.
Serves 4.
Pasta and Vegetables
1 pound pasta (your choice)
Salt and pepper
Sautéed vegetables (again, your choice)
Olive oil
Parmesan cheese

This recipe may sound a little vague, but it is meant to be unique each time you make it. Check the refrigerator for ideas!
For example, for 4 servings, use about 1 onion, 4 carrots, 2 zucchini, ¼, pound green beans, and about 2 cups of fresh or frozen peas. Sauté all these together in a little olive oil for about 15 to 20 minutes (about as long as it takes to boil the water and cook the pasta).
Drain the pasta, toss with the cooked vegetables, and season with some oil, salt, pepper, and a shaking of Parmesan cheese.

 
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