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Tuesday, October 30, 2012

Vegetarian Lasagna Recipe - Who Doesn't Love Lasagna?

Posted by Chantel M. Recipe contributed By

Lasagna is one of my favorite foods ever! I am a vegetarian and have found a good way of making it. Hopefully you will like the recipe too and try it out some time soon!
Here are the ingredients:
1 pound of fresh spinach
3 medium sweet potatoes
9 oz tofu
1 cup ricotta cheese
1 tablespoon of basil (chopped)
1/4 cup parsley (chopped)
1 clove minced garlic
1 jar spaghetti sauce
8 oz shredded nonfat mozzarella
3 tablespoons of wheat germ
Here is how to do it:
1. Lightly steam the spinach and then drain it and leave it aside. Slice and peel the sweet potatoes thinly too.
2. To make the filling of the lasagna, drain the tofu a little but do not squeeze the water out. Then blend the tofu and ricotta together in a food processor until smooth. Once you've done this, add it to a bowl containing the oregano, basil, parsley and garlic and mix it all up well.
3. Put the lasagna together in a 10 by 14 inch backing tray (or a similar size if you don't have this). Start with a thin layer of sauce at the bottom and then cover with a layer of potato slices. You should next spread about half of the ricotta and tofu mix over the potatoes. Now it is best to sprinkle about half of the mozzarella over the current composition. Layer the spinach over the mozzarella evenly and continue to layer the remaining ingredients similarly. Make sure to end with some sauce and use wheat germ right on the top.
4. Bake this for about 50 minutes at 180C and let it cool for about 8 minutes before serving.
To change things up a bit, you could chop up the spinach and add it to the ricotta and tofu mix. This does give the end product a different texture which some people actually prefer.
Hope you give this a go - if you are a lasagna lover I guarantee you'll be impressed. You can also adapt this mixture by adding things like chillies if you like your food spicy.
This style of recipe also works well with the less popular pasta cannelloni. Again the texture and end product is different as it is less pasta heavy. This may appeal to people who prefer more filling to pasta in their dish.
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