2 hours, 30 minutes
FILLING
2 teaspoons olive oil
2 large onions, diced
2 1/4 pounds collard greens (about 36 collard leaves)
(stems removed and discarded; leaves chopped)
5 garlic cloves, minced
1 teaspoon sea salt
MUSHROOM-GARLIC MIXTURE
3 pounds shiitake mushrooms, chopped
15 garlic cloves
1 1/2 teaspoons sea salt
TOFU-"FETA" MIXTURE
1 cup almonds
2 pounds tofu, firm (pressed to remove as much water as possible)
2 tablespoons black truffle oil (or olive oil)
1 1/2 teaspoons sea salt
1 teaspoon ground black pepper
1/2 cup fresh basil leaves, packed
SAUCE
3 1/2 cups tomato-mushroom sauce
(use any type of bottled sauce, or make a homemade sauce such as the "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, chopped collard
green leaves, and garlic, sealing them one at a time (about 35 minutes total). After sealing, season
vegetable mixture with salt. Turn off heat.
MUSHROOM-GARLIC MIXTURE
To prepare the mushroom-garlic mixture, heat a skillet over medium-high heat and add oil. Add
mushrooms cooking until all liquid is cooked off and the mushrooms start to brown a little. Add garlic and
cook another 3 minutes. Add salt, cook another 2 minutes, and turn off heat.
TOFU-"FETA" MIXTURE
During this process, prepare the tofu-"feta" mixture using a food processor. Add almonds first, and grind.
Add the remaining tofu-"Feta" mixture ingredients, and blend until smooth.
Fold together the mushroom-garlic mixture and the tofu-"feta" mixture.
To assemble, use a large (about 9"x13") baking pan. Spread a thin layer of sauce in the bottom of the pan
(about 1 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
mushroom-garlic-tofu-"feta" mixture over the noodles. Then spread half of the vegetable filling on top of
the mushroom-garlic-tofu-"feta". Put down 3 more pieces of lasagna noodles and cover with 1 cup of tomato sauce. Cover this with the other half of the mushroom-garlic-tofu-"feta", the other half of the
vegetable mixture. Place the last 3 lasagna noodles on top of this covering it thoroughly with sauce (about
1.5 cups). 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:
- 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: 782 Calories; 17g Fat (18% calories from fat); 34g Protein; 141g Carbohydrate; 0mg Cholesterol;
1305mg Sodium
FILLING
2 teaspoons olive oil
2 large onions, diced
2 1/4 pounds collard greens (about 36 collard leaves)
(stems removed and discarded; leaves chopped)
5 garlic cloves, minced
1 teaspoon sea salt
MUSHROOM-GARLIC MIXTURE
3 pounds shiitake mushrooms, chopped
15 garlic cloves
1 1/2 teaspoons sea salt
TOFU-"FETA" MIXTURE
1 cup almonds
2 pounds tofu, firm (pressed to remove as much water as possible)
2 tablespoons black truffle oil (or olive oil)
1 1/2 teaspoons sea salt
1 teaspoon ground black pepper
1/2 cup fresh basil leaves, packed
SAUCE
3 1/2 cups tomato-mushroom sauce
(use any type of bottled sauce, or make a homemade sauce such as the "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, chopped collard
green leaves, and garlic, sealing them one at a time (about 35 minutes total). After sealing, season
vegetable mixture with salt. Turn off heat.
MUSHROOM-GARLIC MIXTURE
To prepare the mushroom-garlic mixture, heat a skillet over medium-high heat and add oil. Add
mushrooms cooking until all liquid is cooked off and the mushrooms start to brown a little. Add garlic and
cook another 3 minutes. Add salt, cook another 2 minutes, and turn off heat.
TOFU-"FETA" MIXTURE
During this process, prepare the tofu-"feta" mixture using a food processor. Add almonds first, and grind.
Add the remaining tofu-"Feta" mixture ingredients, and blend until smooth.
Fold together the mushroom-garlic mixture and the tofu-"feta" mixture.
To assemble, use a large (about 9"x13") baking pan. Spread a thin layer of sauce in the bottom of the pan
(about 1 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
mushroom-garlic-tofu-"feta" mixture over the noodles. Then spread half of the vegetable filling on top of
the mushroom-garlic-tofu-"feta". Put down 3 more pieces of lasagna noodles and cover with 1 cup of tomato sauce. Cover this with the other half of the mushroom-garlic-tofu-"feta", the other half of the
vegetable mixture. Place the last 3 lasagna noodles on top of this covering it thoroughly with sauce (about
1.5 cups). 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:
- 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: 782 Calories; 17g Fat (18% calories from fat); 34g Protein; 141g Carbohydrate; 0mg Cholesterol;
1305mg Sodium
