Vegetarian No - Pasta Lasagna

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
10 Roma tomatoes, halved and seeded1 tbsp olive oilsalt and pepper1/2 cup diced shallots1 10.3-oz package low-fat silken tofu (eg. Mori-Nu)1/2 cup low-fat cottage cheese1 tbsp dried oregano2 tsp paprika4 cloves garlic1/4 cup fresh basil leaves1 head romaine lettuce250g water-packed artichoke hearts, drained and chopped3/4lb asparagus, trimmed and blanched1 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.

Servings Per Recipe: 6
Nutritional Info 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

Member Reviews
  • NADALIA
    This looks like a way I can finally embrace tofu! - 6/20/08