Serves: 6
Total Calories: 267


2 eggplant peeled and sliced into 1/2 inch thick rounds
1 cup Vegetable Broth
4 sprigs rosemary leaves removed and chopped
4 portobello mushrooms stemmed
1 shallot minced
4 zucchini cut lengthwise into 1/8 inch thick slices
1 onion thinly sliced
2 cloves garlic chopped
1 pound fresh spinach
1 cup cashew nuts soaked in cold water in the refridgerator for 48 hours
8 ounces soft tofu
1 1/2 teaspoons granulated onions
1 (10-ounce) package rice noodle (lasagna variety)
8 cups
1 cup fresh basil leaves firmly packed


Preheat the oven to 350 degrees F.

Layer the eggplant in a 13 x 9-inch baking dish. Pour 1/2 cup of the broth over the top and sprinkle with the rosemary. Cover with foil and bake for 30 minutes.

Line a rimmed baking sheet with parchment paper and arrange the mushrooms on it with the gills facing up. Sprinkle with the remaining 1/ 2 cup of broth and the shallot and bake for 20 minutes. Let cool. When cool to the touch, cut the mushrooms on a diagonal into wide, thick slices.

Line a rimmed baking sheet with parchment paper, arrange the zucchini on it, and bake for 5 minutes.

Put the onion and garlic in a medium dry saucepan over medium heat and cook, stirring constantly, for 5 minutes. Add the spinach and cook, stirring occasionally, until wilted, 2 to 3 minutes. Let cool. Use your hands to squeeze all of the liquid out of the spinach mixture.

Drain the cashews and put them in a food processor. Add the tofu and granulated onion and process until smooth.

Layer the lasagne in a 13 x 9-inch baking pan in the following order: half of the noodles, 2 cups of the sauce, all of the mushrooms, all of the zucchini, all of the spinach mixture, another 2 cups of the sauce, the remaining noodles, another 2 cups of the sauce, all of the eggplant, all of the basil, and the remaining 2 cups of sauce. Cover with parchment paper, then with foil, and bake for about 1 hour, until the noodles are tender. Uncover, top with a single layer of the cashew mixture, and bake uncovered for 8 to 10 minutes, until the cashew mixture browns slightly. Serve hot.

• During the 48-hour soaking time, drain the cashews 2 or 3 times and cover them with fresh cold water.
• The eggplants, mushrooms, zucchini, and cashew mixture can be prepared 1 to 2 days in advance and stored in separate covered containers in the refrigerator.

Nutritional Facts:

Serves: 6
Total Calories: 267
Calories from Fat: 42

This Lasagne recipe is from the Bravo Cookbook. Download this Cookbook today.

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