Allow 1 hour to prepare.
| 8 | lengths of wholewheat lasagne>/td> |
| 1/3 + | c. broth or other sauteing liquid |
| 2 | med. onions (1/4 kg) |
| 1 1/2 | lbs brocolli (3/4 kg) |
| 1 | lb. fresh or tinned tomatoes (1/2 kg) |
| 2 | T. marjoram |
| 1/2 | lb. tofu (1/4 kg) |
| 3 | T. soy sauce (45 ml) |
| 3 | T. tomato paste |
| 3 | T. oil (45 ml) |
| 1/2 | c. water (125 ml) |
| 1 | T. freshly-ground pepper |
Fill a large saucepan with water, add a little salt, and a few drops of oil; bring to boil. Add lasagna, allow to come back to a boil, then reduce heat and simmer until tender (about 12 minutes), stirring often to prevent sticking. Drain, rinse in cold water, and set aside.
Skin and chop onions and saute them in broth until transparent.
Meanwhile, wash broccoli, then cut off the florets and set aside. Chop the leaves and stalks and add them to the onions; saute for about 5 minutes. Add skinned tomatoes, marjoram, and salt and pepper to taste. Cook an additional 5 minutes, stirring often, and then add broccoli florets and cook until tender.
Crumble tofu into a blender and add all the remaining ingredients; blend until smooth and creamy.
Arrange the vegetables, lasagna, and tofu sauce in alternate layers in a lightly greased, ovenproof dish (a rectangular one is easiest), finishing with a layer of lasagna and sauce. Heat through in the middle of a moderate oven (177 C. / 350 F.) for about 20 minutes and serve immediately. Serves 4-6.
Each serving (of 6) provides: 408 calories, 13 grams protein, 29 grams carbohydrate, 27 grams of fat, 9 grams fiber.
This dish is fairly substantial and filling, so it’s best to serve it with something light--green vegetables or one of the salad recipes, for example.
Source: The Vegan Cookbook, by Wakeman and Baskerville. Pp. 55