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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 cheese | Parsley, chopped
½ pound ricotta cheese |
| Filling mixture (include one of the following): |
| 1 pound spinach, cleaned and steamed |
| 2 medium zucchini, chopped
4 carrots, chopped | 1 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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