2 hours, 30 minutes
FILLING
2 teaspoons olive oil
1 large onion, diced
3 small zucchini, sliced
1 1/2 pounds collard greens, chopped (about 24 collard leaves)
8 garlic cloves, minced
1/2 teaspoon sea salt
TOFU-"FETA" MIXTURE
1/2 cup almonds
1/2 cup pine nuts
2 pounds tofu, firm (pressed to remove as much water as possible)
1 tablespoon olive oil
2 3/4 teaspoons sea salt
1/2 teaspoon ground black pepper
1/2 cup fresh parsley, chopped
SAUCE
8 servings 15-Mediterranean Tomato Sauce
PASTA
1/2 pound no-boil/oven-ready rice lasagna noodles
(or no-boil/oven-ready whole wheat lasagna noodles, but only if the dish can have some gluten)
(if you want to use regular lasagna noodles, prepare as indicated, and then use them in this recipe as
directed) (about 9-12 inch pieces)
GARNISH
4 tablespoons basil, fresh, chopped
Makes 10 servings.
FILLING
To prepare the filling, heat a skillet over medium-high heat and add oil. Saute onion, zucchini, collard
greens, and garlic, sealing them one at a time (about 40 minutes total). After sealing, season vegetable
mixture with salt.
Turn off heat.
TOFU-"FETA" MIXTURE
During this process, prepare the tofu-"feta" mixture using a food processor. Add almonds and pine nuts
first, and grind. Add the remaining tofu-"Feta" mixture ingredients except the parsley, and blend until
smooth. Fold in the chopped parsley.
To assemble, use a large (about 9"x13") baking pan. Spread a thin layer of sauce in the bottom of the pan
(about 1/2 cup). Place 3 pieces of lasagna noodles (about 1/3 of the noodles) in the bottom of the pan.
You don't want the noodles to overlap since the pasta will expand during baking. Spread half of the tofu-
"feta" mixture over the noodles. Then spread half of the vegetable filling on top of the tofu-"feta", and then
cover with about one third of the sauce. Put down 3 more pieces of lasagna noodles and cover again with
the other half of the tofu-"feta", the other half of the vegetable mixture, and another 1/3 of the sauce.
Place the last 3 lasagna noodles on top of this covering it thoroughly with sauce. There should be 3 layers
of noodles, and 2 layers of tofu-"feta"/filling. Cover pan with foil, and bake in a 375 degree F (190 degree
C) oven (no need to preheat oven) for 40 minutes, then remove foil and bake 10 minutes more to give the
top layer a golden brown appearance.
Serve garnished with basil.
VARIATIONS:
- For a faster dish, use a store bought tomato sauce instead of making the Mediterranean Tomato Sauce
from scratch.
- You can use regular lasagna noodles (ones that are not oven ready and need to boil): follow instructions
to boil noodles and use just as described above.
Per serving: 378 Calories; 18g Fat (40% calories from fat); 23g Protein; 39g Carbohydrate; 0mg Cholesterol; 948mg
Sodium
FILLING
2 teaspoons olive oil
1 large onion, diced
3 small zucchini, sliced
1 1/2 pounds collard greens, chopped (about 24 collard leaves)
8 garlic cloves, minced
1/2 teaspoon sea salt
TOFU-"FETA" MIXTURE
1/2 cup almonds
1/2 cup pine nuts
2 pounds tofu, firm (pressed to remove as much water as possible)
1 tablespoon olive oil
2 3/4 teaspoons sea salt
1/2 teaspoon ground black pepper
1/2 cup fresh parsley, chopped
SAUCE
8 servings 15-Mediterranean Tomato Sauce
PASTA
1/2 pound no-boil/oven-ready rice lasagna noodles
(or no-boil/oven-ready whole wheat lasagna noodles, but only if the dish can have some gluten)
(if you want to use regular lasagna noodles, prepare as indicated, and then use them in this recipe as
directed) (about 9-12 inch pieces)
GARNISH
4 tablespoons basil, fresh, chopped
Makes 10 servings.
FILLING
To prepare the filling, heat a skillet over medium-high heat and add oil. Saute onion, zucchini, collard
greens, and garlic, sealing them one at a time (about 40 minutes total). After sealing, season vegetable
mixture with salt.
Turn off heat.
TOFU-"FETA" MIXTURE
During this process, prepare the tofu-"feta" mixture using a food processor. Add almonds and pine nuts
first, and grind. Add the remaining tofu-"Feta" mixture ingredients except the parsley, and blend until
smooth. Fold in the chopped parsley.
To assemble, use a large (about 9"x13") baking pan. Spread a thin layer of sauce in the bottom of the pan
(about 1/2 cup). Place 3 pieces of lasagna noodles (about 1/3 of the noodles) in the bottom of the pan.
You don't want the noodles to overlap since the pasta will expand during baking. Spread half of the tofu-
"feta" mixture over the noodles. Then spread half of the vegetable filling on top of the tofu-"feta", and then
cover with about one third of the sauce. Put down 3 more pieces of lasagna noodles and cover again with
the other half of the tofu-"feta", the other half of the vegetable mixture, and another 1/3 of the sauce.
Place the last 3 lasagna noodles on top of this covering it thoroughly with sauce. There should be 3 layers
of noodles, and 2 layers of tofu-"feta"/filling. Cover pan with foil, and bake in a 375 degree F (190 degree
C) oven (no need to preheat oven) for 40 minutes, then remove foil and bake 10 minutes more to give the
top layer a golden brown appearance.
Serve garnished with basil.
VARIATIONS:
- For a faster dish, use a store bought tomato sauce instead of making the Mediterranean Tomato Sauce
from scratch.
- You can use regular lasagna noodles (ones that are not oven ready and need to boil): follow instructions
to boil noodles and use just as described above.
Per serving: 378 Calories; 18g Fat (40% calories from fat); 23g Protein; 39g Carbohydrate; 0mg Cholesterol; 948mg
Sodium