Advent Talk

Please login or register.

Login with username, password and session length
Advanced search  

News:

If you feel a post was made in violation in one or more of the Forum Rules of Advent Talk, then please click on the link provided and give a reason for reporting the post.  The Admin Team will then review the reported post and the reason given, and will respond accordingly.

Pages: [1]   Go Down

Author Topic: Cashew Cream Lasagna  (Read 2044 times)

0 Members and 1 Guest are viewing this topic.

bonnie

  • Veteran Member
  • *****
  • Offline Offline
  • Posts: 1131
Cashew Cream Lasagna
« on: May 14, 2008, 05:36:33 PM »

Haven't tried this as yet, but love any type of noodles or pasta. have to give this a try

Cashew Cream Lasagna Serves 6 to 8
This lasagna has a rich, creamy and cheese-like filling; your guests might ask if it is really vegan. It can be assembled, covered with foil, and refrigerated several hours before baking.

Ingredients
5 cups Zucchini-Tomato Sauce for Pasta
Béchamel Sauce (see below)
Tofu filling (see below)
1 1/2 pounds of dried lasagna noodles
Béchamel Sauce:
4 1/2 tablespoons olive oil
6 tablespoons flour
2 1/2 cups soy milk (do not use nonfat)
1 clove garlic (quartered)
1/4 teaspoon nutmeg
sea salt
ground pepper
Tofu Filling:
2 cups of cashews
2 cloves of garlic
two 12-ounce packages of silken tofu (such as the firm Mori-Nu variety)
juice of half a lemon
1 tablespoon olive oil
2 teaspoons nutritional yeast
Directions
Béchamel Sauce Preparation:
Warm soy milk in a small sauce pan. In a medium sauce pan, heat olive oil over low heat. Gradually whisk in flour, spoonful by spoonful. Continue to whisk for 2 minutes or so. Slowly pour in heated soy milk, whisking all the way. When mixture is smooth, add garlic, nutmeg, and salt and pepper to taste. Cook over low heat for about 20 minutes, stirring frequently until thick.

Tofu Filling Preparation:
Grind cashews and garlic finely in a blender or food processor. Add all other ingredients (gradually if using a blender; at once if using a food processor) and process until smooth. The mixture should have the consistency of ricotta cheese.

Boil lasagna noodles for 6 minutes in salted water. Be very careful to not let them stick. Rinse well in cold water after draining.

Heat oven to 350 degrees F. Spread a small amount of Zucchini-Tomato Sauce on the bottom of a large baking dish. Place a layer of noodles on top. Spread a thick layer of tofu filling on the noodles. Pour a layer of béchamel sauce and spread evenly over the filling. Spread Zucchini-Tomato Sauce over this and cover with another layer of noodles. Repeat steps until all of the ingredients are used and you can finish with a light layer of Zucchini-Tomato Sauce. Cover with foil and bake for about 45 minutes.

Increase oven temperature to 375 degrees F after 25 to 30 minutes of the overall baking time.


Zucchini-Tomato Sauce for Pasta (p. 90)
Makes about 3 quarts
Ingredients
1 large onion, chopped (Vidalia onion if possible)
1 clove garlic, minced
1 pound zucchini, trimmed and finely chopped in food processor
1/4 cup olive oil
5 large, ripe tomatoes, chopped, or 2 (two) 28-ounce cans whole peeled tomatoes
2 teaspoons dried basil
1 1/2 teaspoons salt
1/4 teaspoon pepper
one 6-ounce can tomato paste
1 to 2 teaspoons of Florida Crystals natural sugar
Directions
Sauté onion, garlic, and zucchini in oil until soft; stir in tomatoes, basil, salt, pepper, and sugar. Add paste. Heat to bubbling; simmer for 30 minutes, or until sauce thickens.
 




 



« Last Edit: May 14, 2008, 05:40:48 PM by bonnie »
Logged
Beware of those that verbally try to convince you they are Christian. Check your back pocket and make sure your wallet is still there. Next check your reputation to see if it is still intact. Chances are, one or both will be missing
Pages: [1]   Go Up