Recipe - Broccoli Lasagne

8 Lengths of wholewheat
lasagne
9 tablespoon Olive oil (divided into 3 &
6 tablespoons)
2 md Onions; skinned and chopped
1 One half pound (Three fourths kg) of broccoli; washed
and chopped into florets
2 md Carrots; coarsely shredded
1 pound (One half kg) of fresh tomatoes;
skinned and chopped
2 teaspoon Marjoram
One half pound (One fourth kg) of silken tofu
3 tablespoon Soy sauce or tamari
3 tablespoon Tomato paste
One half cup Water
1 teaspoon (or more) of freshly ground
black pepper
Salt and pepper; to taste
Vegan mozzarella cheese (if
desired, the recipe's
below)

(adapted from a recipe in "The Vegan Cookbook")

1) Fill a large saucepan with water, add a little salt, a few drops of oil,
and bring it to a boil. Then add the lasagne. Allow it to come back to a
boil, reduce heat, simmer until tender (about 12 minutes). Stir often to
prevent the pasta from sticking. When ready, drain, rinse with cold water
and set aside.

2) Put 6 tablespoonsful of oil in another large saucepan over low heat.
Saute the onions until transparent.

3) Add the tomatoes, marjoram, salt and pepper to taste, and saute for
another 5 minutes, stirring often. Then add the broccoli florets and
carrots and cook until tender.

4) Crumble the tofu in a blender, add all the remaining ingredients (except
vegan cheese) and blend into a smooth creamy sauce.

5) Arrange the vegetables, lasagne and sauce in alternate layers in a
lightlygreased, ovenproof rectangular dish. Finish with a layer of lasagne
and sauce. Here, I like to place slices of vegan mozzarella cheese to top
it all.

6) Heat in a moderate oven (350 degrees F/180 decrees C) for about 20
minutes. Serve immediately.

Posted to TNT Prodigy's Recipe Exchange Newsletter by Melissa Lim
astreal@pacific.net.sg on Nov 19, 1997