Sunday, March 9, 2014

Vegeterian Cabbage Lasagna

This was not only delicious but really fun to make! Enjoy and happy spring and St. Patrick's Day! 


Separate the cabbage leaves and wash in cold water. Reserve the remaining cabbage in the refrigerator for another use. Place 4 to 6 leaves in a resealable plastic storage bag. Microwave on high power for 3 to 4 minutes, rotating, until wilted. Using oven mitts, remove and set aside. Fill another bag with leaves. Microwave until wilted. Empty the first bag; fill it with leaves and microwave. Continue until all the leaves are steamed.
Preheat the oven to 350°F. Coat a 13" x 9" pan with cooking spray.
In a large nonstick skillet over mediumhigh heat, warm the oil. Add the onion and mushrooms. Toss to coat. Cover and cook for about 5 minutes, or until the liquid pools in the pan. Uncover and cook for about 4 minutes longer, or until the liquid has evaporated. Add the spinach and seasoning. Cook, stirring, for about 2 minutes, or until the spinach is wilted.
In a bowl, combine the tofu, eggs, Parmesan/Romano, pepper, salt, and nutmeg. Stir to blend completely. Coat the bottom of the pan with 1/4 cup of the sauce. Line the pan with 4 of the cabbage leaves. Top with half of the tofu mixture, half of the mushroom mixture, and about 2/3 cup sauce. Cover with 4 of the cabbage leaves. Top with the remaining tofu mixture, mushroom mixture, and 2/3 cup sauce. Cover with the remaining leaves and sauce. Sprinkle the mozzarella on top. Bake for about 30 minutes, or until bubbly and the cheese is golden.

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