Tuesday, 21 April 2009

Matzo Lasagna - Recipe

This makes loads, be warned, two gigantic servings which will make you feel stuffed at the end, it’s also blooming tasty!

This was a bit of a hotch potch of ideas, but strangely very easy. One of the nice things was it used up a load of Matzo type crackers that had seen better days and were getting a little soft, and just a bunch of veggies I had laying about the place.

Matzo Lasagna
Serves 2-4

Veggie Mix
250g Courgettes
300g Aubergine
100g Mushrooms
1 yellow pepper
1tsp garlic puree
3 ribs of celery
400g can chopped tomatoes
Seasoning to taste

Spinach Tofu Layer
90g Frozen Spinach
200g Tofu
100g Soy Yogurt
1tsp lemon juice

4 Matzo type crackers
Cheeze Sauce (I used Wolfies Cheese Sauce from LDV)

1) In a large pan, Sauté Veggies 2-3 mins
2) Add tomatoes, stir and simmer covered for 10 mins
3) In the meantime, microwave or boil frozen spinach (this was about two lumps) until bright green and cooked. Squeeze out the water, and blend with tofu, soy yogurt and lemon juice
4) Line the bottom of your lasagna dish with ½ the matzo crackers.
5) Place ½ the tomato veggie mix on top, add the remaining crackers, and spread the spinach tofu mix on the top.
6) Top with the remaining veggies, and pour cheeze sauce of choice over the top.
Bake at 165c for 15 mins

If serving 2 people, it works out less than 400cals each. If it wasn’t for the fact I’m trying to gain weight, I would have only eaten ½ of this, and still been full!

The cheeze sauce doesn't make it looks that appetising, I admit

Hmmm, Layer goodness, also, you can see I wasn't kidding about it making a lot

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