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Microwave Lasagna




Source of Recipe


VEGAN MICROWAVE COOKBOOK


Recipe Introduction


(The following recipe appears in VEGAN MICROWAVE COOKBOOK by Chef Nancy Berkoff, R.D.)
Serves 6
Total Calories Per Serving: 257
Total Fat as % of Daily Value: 7% Protein: 12 gm
Fat: 5 gm Carbohydrates: 43 gm Calcium: 134 mg Iron: 4 mg
Sodium: 452 mg Dietary fiber: 4 gm
Source: VRG-NEWS: August 2003







List of Ingredients




1 pound firm tofu, crumbled (about 2 cups)
1 clove garlic, minced
2 cups canned tomatoes, chopped drained (saving 1/2 cup juice)
1/4 cup chopped fresh parsley
2 teaspoons dried oregano
2 teaspoons dried basil
1-3/4 cups soft tofu
1/2 cup grated vegan soy cheese
1 teaspoon black pepper
10 no-cook lasagna noodles (see note)
1-3/4 cups tomato sauce
2 cups grated vegan soy cheese

Recipe



Combine firm tofu, onion, and garlic in a 2-quart casserole and microwave on HIGH for 2 minutes or until the onion is just tender.
Add tomatoes, parsley, oregano, and basil. Microwave on HIGH for 3 minutes. Stir.
In a medium bowl, combine soft tofu, 1/2 cup soy cheese, reserved tomato juice, and black pepper, and mix until combined. In a microwave casserole, layer 1/3 of the noodles, 1/3 of the sauce and 1/3 of the tofu mixture. Repeat two more times. Top with 2 cups grated soy cheese. Microwave on MEDIUM (50%) for 20-30 minutes or until bubbly. Let stand for 10 minutes before cutting.
Note: If no-cook lasagna noodles are not available, microwave regular lasagna noodles before beginning to prepare lasagna. Place 2 teaspoons oil and 5 cups hot tap water into a 12x8-inch or 9x9-inch microwave casserole. Cover tightly with plastic wrap and microwave on HIGH for 5 minutes or until water boils. Uncover and add noodles.
Cover tightly and microwave on HIGH for 5 minutes or until noodles are al dente (tender, but firm). Rinse well under cold water and allow noodles to drain on paper towels.