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

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