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Ingredientes
- 8 x Lengths of wholewheat lasagne
- 9 Tbsp. Extra virgin olive oil (divided into 3 & 6 Tbsp.)
- 2 med Onions, skinned and minced
- 1 1/2 lb (3/4 kg) of broccoli, washed and minced into florets
- 2 med Carrots, coarsely shredded
- 1 lb (1/2 kg) of fresh tomatoes, skinned and minced
- 2 tsp Marjoram
- 1/2 lb (1/4 kg) of silken tofu
- 3 Tbsp. Soy sauce or possibly tamari
- 3 Tbsp. Tomato paste
- 1/2 c. Water
- 1 tsp (or possibly more) of freshly grnd black pepper Salt and pepper, to taste Vegan mozzarella cheese (if you like, the recipe's below)
Direcciones
- 1) Fill a large saucepan with water, add in a little salt, a few drops of oil, and bring it to a boil. Then add in the lasagne. Allow it to come back to a boil, reduce heat, simmer till tender (about 12 min). Stir often to prevent the pasta from sticking. When ready, drain, rinse with cool water and set aside.
- 2. Put 6 tablespoonsful of oil in another large saucepan over low heat.
- Saute/fry the onions till transparent.
- 3. Add in the tomatoes, marjoram, salt and pepper to taste, and saute/fry for another 5 min, stirring often. Then add in the broccoli florets and carrots and cook till tender.
- 4. Crumble the tofu in a blender, add in all the remaining ingredients (except vegan cheese) and blend into a smooth creamy sauce.
- 5. Arrange the vegetables, lasagne and sauce in alternate layers in a lightly-greased, ovenproof rectangular dish. Finish with a layer of lasagne and sauce. Here, I like to place slices of vegan mozzarella cheese to top it all.
- 6. Heat in a moderate oven (350 degrees F/180 decrees C) for about 20 min. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 424g | |
| Recipe makes 4 servings | |
| Calories 406 | |
| Calories from Fat 289 | 71% |
| Total Fat 32.69g | 41% |
| Saturated Fat 4.55g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 856mg | 36% |
| Potassium 997mg | 28% |
| Total Carbs 22.94g | 6% |
| Dietary Fiber 6.3g | 21% |
| Sugars 10.3g | 7% |
| Protein 9.87g | 16% |
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