The unique presentation
and exceptional flavor of
this entree add flair to an elegant buffet.
*Reprinted with permission from Soy of
Cooking, John Wiley & Sons,1998. © Marie Oser
3/4 lb. broccoli crowns, cut into 20 florettes
25 oz. jar fat free tomato sauce
28 oz. can whole plum tomatoes
14.5 oz can Italian flavored stewed tomatoes
6 oz. can tomato paste
6 oz. burgundy wine (fill tomato paste can)
4 fresh basil leaves, snipped or 1 tsp. dried basil
1/2 tsp. granulated garlic
2 bay leaves
8 oz. pkg. lasagna noodles
3 3/4 cups lite silken tofu, drained
1/3 cup sliced scallions
4 lg. garlic cloves, minced
10 oz. pkg. frozen chopped broccoli, thawed and well
1/2 cup nutritional yeast
1 tsp. dried thyme
1 Tbsp. Bragg Liquid Aminos
dried Basil for garnish
Preheat oven to 350° Bring a quart of water to a boil,
and blanch broccoli 30 seconds. Immediately plunge into
ice water to stop cooking process. Set aside. Stir together
the next 3 ingredients iIn 5 qt. saucepan over low heat.
Add the tomato paste and wine; stir. Add basil, garlic,
and bay leaves. Simmer until ready to assemble casserole.
Cook lasagna noodles according to pkg. directions, drain
noodles and rinse with cold water. Place drained tofu
in a large bowl, and mash with potato masher. Add all
remaining ingredients, except basil, one at a time,
stirring after each addition. Drain and rinse noodles.
Cover bottom of a 9" by13" pan with prepared sauce.
Spread about 1/2 cup filling along the center of each
noodle, then roll the noodles up. Tuck a broccoli florette
in both open ends of each roll and place in pan, 2 across
and 5 down. The rolls lay side by side with the florettes
facing outward. Top with sauce and sprinkle with dried
basil. Cover loosely with foil. Bake 30 minutes. Remove
foil, bake another 15 minutes.
Nutrition Analysis: per serving
Calories 181, Protein 17g, Carb 62g, Fiber 5g, Fat
2g, Chol 0.0mg, Calcium 66mg, Sodium 440mg.
Calories from Protein: 20%
Calories from Carb: 75%
Calories from Fat: 5%