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Mediterranean Vegetable Mushroom Lasagna with Tofu Ricotta
Serves 14 |
Prep Time 20 minutes |
Cook Time 1 hour 10 minutes
Ingredients
Sauce
50 ounces Eden Organic Spaghetti Sauce, 2 jars
1/4 cup Eden Extra Virgin Olive Oil
1 medium onion, chopped
4 cloves garlic, minced
1 medium green bell pepper, chopped
1 cup zucchini, sliced thin
2 cups spinach, chopped
1/2 cup Eden Sliced Shiitake Mushrooms
1/2 cup Eden Maitake Mushrooms, soaked 20 minutes in warm water to cover, chopped
14 to 15 ounces any Eden Organic Crushed Tomatoes
1/2 cup fresh basil, chopped
Tofu Ricotta
2 pounds organic extra firm tofu, rinsed and drained
1 cup water
2 tsp Eden Ume Plum Vinegar
1/2 cup fresh parsley, chopped
1 tsp Eden Shoyu Soy Sauce
Pasta
1 1/2 pounds lasagna noodles
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Directions
Heat oil in a large saucepan and sauté the garlic and onions for 2 to 3 minutes. Add the remaining ingredients for the sauce, cover and bring to a boil. Reduce the flame and simmer for 20 minutes.
While the sauce is cooking, cook the lasagna until half done, about 7 minutes, rinse and drain.
To prepare the tofu ricotta, blend all ingredients in a blender until creamy.
Preheat the oven to 400°. To assemble the lasagna, place a thin layer of sauce on the bottom of a large, deep baking dish (13 x 9 x 2 1/2 inches deep). Place a layer of lasagna on top. Place a layer of tofu ricotta, sauce, and another layer of lasagna. Continue layering until all ingredients are used. The bottom and top layer should always be sauce. Cover the baking dish and bake for 25 to 30 minutes or until the lasagna is tender. Remove cover and bake another 10 minutes to brown, if desired. Remove, allow to cool slightly and slice.
Nutritional Info
Per serving:
232 Calories,
10g Fat (35% calories from fat),
14g Protein,
26g Carbohydrate,
6g Fiber,
0mg Cholesterol,
383mg Sodium
Related Recipes
Good/High Fiber, Good/High Protein, Italian, Japanese Food, Main Course, No Sweetener Added, Oils, Tomatoes, Vegan, Vinegars
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