| Title: | Lasagne Roll-ups |
| Category: | Main Dishes - Clean (Only natural/organic ingredients), Vegetarian |
| From: | Neal Barnard |
| Ingredients: |
1/2 c vegetable stock or water
1 small onion- chopped
3 garlic cloves- pressed or minced
1 1/2 c sliced mushrooms (about 1/2 lb.)
1/4 c chopped parsley
1 can (15 oz.) crushed or ground tomatoes
1 1/2 T apple juice concentrate
1/2 c water
1/2 t basil
1/2 t oregano
1/4 t fennel seeds- optional
1/4 t black pepper
8 to 10 wide lasagne noodles
1 garlic clove
1 lb. firm reduce-fat tofu
2 pckgs. (10 oz.) frozen chopped spinach- thawed and squeezed
1/2 c finely chopped parsley
1 t basil
1/2 t oregano
1/2 t thyme
1/2 t nutmeg
1/2 t sea salt
1/4 t black pepper
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| Directions: | To make the sauce, heat the stock or water in a large pot. Add the onion and garlic and cook until the onion is soft, about 5 minutes. Add the mushrooms and parsley. Lower the heat slightly, cover, and cook until the mushrooms are soft, about 5 minutes. Stir in the tomatoes, apple juice concentrate, water, basil, oregano, fennel seeds and black pepper. Cover and simmer 15 minutes. Cook the noodles in boiling water until they are just tender. Pour into a colander and rinse in cold water. Set aside. To prepare filling, finely chop the garlic in a food processor, then add the tofu and process until completely smooth. Mix in the spinach, parsley, basil, oregano, thyme, nutmeg, salt and black pepper. Preheat oven to 350F. Spread the sauce evenly over the bottom of a 9x13-inch baking dish. Cut a noodle in half so that it is about 5 inches long and spread it evenly with about 1/4 c of the filling mixture. Place it in the baking dish, seam side down or standing on end, and repeat with the remaining noodles. Cover and bake in the preheated oven until very hot, about 20 minutes. |
| Makes: | about 16 roll-ups |