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Receta Broccoli Lasagne
by Global Cookbook

Broccoli Lasagne
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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.
  3. Saute/fry the onions till transparent.
  4. 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.
  5. Crumble the tofu in a blender, add in all the remaining ingredients (except vegan cheese) and blend into a smooth creamy sauce.
  6. 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.
  7. Heat in a moderate oven (350 degrees F/180 decrees C) for about 20 min. Serve immediately.