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BTD Forums  /  Cook Right 4 Your Type  /  Veg no pasta lasagna
Posted by: lstreat, Sunday, January 28, 2007, 5:15pm
Last night on the Food Network- Ricardo and Friends, he made vegetarian no pasta lasana and looked so good and easy to make I thought some of you might be interested. Here it is:


Vegetarian No-Pasta Lasagna

10 x Italian tomatoes, halved and seeded
2 x cloves garlic, chopped
2 teaspoons dried oregano
1/4 cup olive oil
1/2 cup finely chopped shallots
1/2 cup firm tofu, drained and crumbled
1 cup ricotta cheese
1 x heads romaine lettuce
1-1/2 cups artichoke hearts packe din oil, drained and chopped
1/2 pounds asparagus, trimmed and blanched
3 cups grated mozzarella
salt and pepper

Directions:

With the rack in the middle position, preheat the oven to 120C (250F). Line a baking pan with parchment paper.
In a bowl, combine the tomatoes, garlic, oregano and half of the oil. Season with salt and pepper. Place the tomatoes in the pan, cut side down. Bake about 2 hours. Allow to cool. Pull off the skin by hand.
In a skillet over medium heat, soften the shallots in the remaining oil. Add the tofu and continue cooking until golden, 3 to 4 minutes. Add oil as needed. Allow to cool partially, then add half of the ricotta. Season with salt and pepper. Set aside.
In a bowl, combine the artichokes and remaining ricotta. Season with salt and pepper. Set aside.
In a pot of boiling salted water, blanch the lettuce leaves for 1 to 2 minutes. Immerse in a bowl of ice water. Drain and lay the leaves side by side on a clean tea towel. Set aside.
With the rack in the middle position, preheat the oven to 180C (350F).
Spread half of the tomatoes on the bottom of a 25 x 18-cm (10 x 7-inch) Pyrex baking dish. Cover with a layer of lettuce leaves. Cover with the tofu and ricotta mixture. Cover with another layer of lettuce leaves. Lay the asparagus on top and add 250 ml (1 cup) mozzarella. Cover with yet another layer of lettuce leaves and add the artichoke mixture. End with a layer of lettuce leaves and sprinkle with the remaining tomatoes and mozzarella.
Bake until the lasagna is heated through and the cheese on top is golden, about 45 minutes. Let stand for 10 minutes before serving.
 
 
Posted by: Lola, Sunday, January 28, 2007, 5:24pm; Reply: 1
thanks for sharing!!
Posted by: Poly, Sunday, January 28, 2007, 6:17pm; Reply: 2
Sounds delicious! :P ;D
Maybe this would be better placed in Cook Right 4 Your Type This way it won't get lost in all the posts here... ;)
Posted by: jayney-O (Guest), Sunday, January 28, 2007, 7:10pm; Reply: 3
sounds amazingly good! I wouldn't have thought of lettuce, but it might be just tender enough to be like a noodle.
Posted by: Lola, Sunday, January 28, 2007, 7:13pm; Reply: 4
you can also use nori sheets.......
Posted by: carmen, Monday, January 29, 2007, 5:01am; Reply: 5
or shaved zucchini - you know very thinly sliced longways. No need to blanch or pre-cook.
:)
Posted by: Alia Vo, Tuesday, January 30, 2007, 3:54am; Reply: 6
Thanks for sharing...varied number of ingredients that can be substituted or changed per ABO blood group to make compliant.

Please let us know if you make it.

Alia

Posted by: Alia Vo, Tuesday, January 30, 2007, 3:56am; Reply: 7
A large-sized jicama sliced thin could be used for 'lasagne sheets' as well.

Alia
Posted by: Rodney, Wednesday, February 7, 2007, 3:45pm; Reply: 8
Eggplant makes a good one to
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