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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 189.4
  • Total Fat: 7.1 g
  • Cholesterol: 10.8 mg
  • Sodium: 403.2 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 5.0 g
  • Protein: 15.3 g

View full nutritional breakdown of Vegetarian No - Pasta Lasagna calories by ingredient
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Vegetarian No - Pasta Lasagna

Submitted by: JO_JO_BA
Vegetarian No - Pasta Lasagna

Introduction

Roasted tomatoes, artichoke hearts, asparagus and (believe it or not) romaine lettuce form the body of this delicious, low-carb lasagne delight. Protein comes in the form of garlicky low-fat cottage cheese and silken tofu that have been pureed into a gorgeous white sauce filled with paprika, oregano and fresh basil! Recipe adapted from Ricardo Larivee. Roasted tomatoes, artichoke hearts, asparagus and (believe it or not) romaine lettuce form the body of this delicious, low-carb lasagne delight. Protein comes in the form of garlicky low-fat cottage cheese and silken tofu that have been pureed into a gorgeous white sauce filled with paprika, oregano and fresh basil! Recipe adapted from Ricardo Larivee.
Number of Servings: 6

Ingredients

    10 Roma tomatoes, halved and seeded
    1 tbsp olive oil
    salt and pepper
    1/2 cup diced shallots
    1 10.3-oz package low-fat silken tofu (eg. Mori-Nu)
    1/2 cup low-fat cottage cheese
    1 tbsp dried oregano
    2 tsp paprika
    4 cloves garlic
    1/4 cup fresh basil leaves
    1 head romaine lettuce
    250g water-packed artichoke hearts, drained and chopped
    3/4lb asparagus, trimmed and blanched
    1 cup grated part-skim mozzarella

Directions

Preheat the oven to 250°F. Line a baking pan with parchment paper or foil.
In a bowl, combine the tomatoes and half of the oil. Season generously with salt and pepper.
Place the tomatoes in the pan, cut side down. Bake about 2 hours, and allow to cool before skinning.
Soften the shallots in a skillet in the remaining oil over medium heat. Cool slightly.
In a food processor, combine tofu, cottage cheese, herbs and spice, garlic and sauteed shallots. Puree smooth and remove to a mixing bowl.
Fold in the artichokes, season with salt and pepper and set aside.
In a pot of boiling salted water, blanch the lettuce leaves for 1 to 2 minutes, then shock in a bowl of ice water.
Drain and dry thoroughly with a clean tea towel. Set aside.
Heat the oven to 350°F.
Spread half of the tomatoes on the bottom of a 10 x 7" glass dish.
Cover with a layer of lettuce leaves, then with half the tofu mixture.
Cover with another layer of lettuce leaves.
Lay the asparagus on top and add half the mozzarella.
Cover with yet another layer of lettuce leaves and add the remaining tofu mixture.
End with a layer of lettuce leaves and sprinkle with the remaining tomatoes and mozzarella.
Bake 45 minutes. Let stand for 10 minutes before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user JO_JO_BA.






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