2 to 3 Tbsp oil
1/2 lb lasagne noodles (about 12 noodles)
2 cloves garlic, minced
1 medium onion, chopped
2 tomatoes, chopped
10 medium mushrooms, sliced
1/2 tsp each oregano, basil, and rosemary
2 Tbsp chopped fresh parsley
1 lb spinach, washed, drained, and chopped
1 c low-fat cottage cheese
1/2 c grated Parmesan cheese
8 to 10 oz grated mozzarella cheese
Cook noodles until al dente, drain, and set aside. Preheat oven to 350 F.
Heat oil in a big skillet and saute garlic, onion, tomatoes, and mushrooms.
When onion is translucent, add herbs and spinach, stirring until spinach
is wilted. Simmer.
Reserving 1/2 c mozzarella cheese, in a large bowl combine cheeses. Pour
vegetables into cheese mixture and mix thoroughly. Layer noodles
alternately with vegetable-cheese mixture in an 8x13 inch baking pan.
Top with reserved mozzarella and more Parmesan cheese, if desired. Bake
for 1/2 hour. Let sit 5 to 10 minutes before serving.
East Meets West Lasagne (6 to 8 servings)
8 oz whole wheat lasagne noodels
2 Tbsp oil for sauteing
1 clove garlic, minced
1 onion, chopped
8 oz mushrooms, sliced (about 10 medium)
2 c chopped celery
1 green pepper, chopped
2 & 1/2 c tomato sauce (two and a half 8-oz cans)
1 & 1/4 c tomato paste (two 6-oz cans)
2 Tbsp soy sauce
2 Tbsp honey
1 tsp each cumin, basil, and oregano
28 oz firm tofu, mashed
2 Tbsp nutritional yeast, optional
Cook noodles, drain, and set aside. Preheat oven to 350 F.
Heat oil in a skillet and saute garlic for 30 seconds. Add onion and
mushrooms and saute 3 to 4 minutes. Add celery and green pepper and
saute 3 minutes. Add remaining ingredients except tofu, bring to a boil,
and simmer 3 minutes. Spread a third of this sauce in the bottom of a
9x13 inch baking dish. On top of it put half the noodles, then half the
tofu. (Sprinkly on 1 Tbsp nutritional yeast, if desired.) Repeat the
layers of sauce, noodles, and tofu (and optional yeast). Top with the
remaining tomato sauce. Bake 25 to 30 minutes.