TZUTC: -0800   
   MSGID: 35657.fidonet_cooking@1:105/500 2df244a8   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Tomato Basil Lasagna Spirals   
    Categories: Pasta   
         Yield: 6 Servings   
       
         2 tb Olive oil -OR-   
       1/4 c  Water   
         1 cl Garlic; minced   
         4    Shallots; minced   
        16 oz Firm tofu;   
              - drained & crumbled   
         3    Sun-dried tomatoes;   
              - oil-packed or rehydrated,   
              - chopped   
       1/3 c  Fresh bread crumbs   
         1 ts Salt   
       1/8 ts Cayenne   
         2 tb Tomato paste   
       1/4 c  Dry red wine   
    14 1/2 oz Can petite diced tomatoes;   
              - drained   
              Salt   
              Black pepper; freshly ground   
       1/4 c  Fresh basil; minced   
        12    Lasagna noodles   
              Whole fresh basil leaves;   
              - for garnish   
       
     Heat 1 tb olive oil or 2 tb water in a small skillet over medium   
     heat. Add the garlic and half of the shallots, cover, and cook until   
     softened, about 5 minutes. Transfer to a food processor and add the   
     tofu, sun-dried tomatoe, pesto, bread crumbs, salt, and cayenne.   
     Process until smooth. Transfer to a medium-sized bowl, cover, and   
     refrigerate for 30 minutes.   
        
     Meanwhile, heat the remaining 1 tb olive oil or 2 tb water in a   
     medium-sized saucepan over medium-low heat. Add the remaining   
     shallots and cook for 5 minutes, stirring frequently. Stir in the   
     tomato paste, then add the wine, tomatoes, and salt & pepper to   
     taste. Simmer for 10 minutes, then stir in the minced basil. Reduce   
     the heat to low and keep warm.   
        
     Bring a large pot of salted water to a boil over high heat. Cook the   
     lasagna noodles, stirring occasionally, until al dente, about 10   
     minutes. Drain the noodles and spread out on a work surface to   
     prevent them from sticking together. Pat dry.   
        
     Preheat the oven to 350?F. Lightly oil a shallow baking dish. Divide   
     the chilled filling among the noodles, spreading it evenly over the   
     surface of each noodle. Roll each up tightly into a spiral-shaped   
     roll. Place the rolls, seam sides down, in the prepared baking dish.   
     Lightly nap the pasta rolls with 1 cup of the warm sauce. Cover with   
     aluminum foil and bake until hot, about 20 minutes.   
        
     To serve, spread a small amount of warm sauce on each individual   
     plate and stand 2 or 3 of the rolls upright on the sauce, seam sides   
     touching. Spoon the remaining sauce over the rolls and garnish with   
     the whole basil leaves.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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