JASMINE RICE LASAGNA
Smoky Jasmine rice layered with a veggie cheese filling, veggie hamburg and onion, fresh blanched broccoli buds and a smoky citrus and garlic tomato sauce! Baked till steamy hot and bubbly!
Serves 9-12
Tomato sauce ingredients:
2 T. extra virgin olive oil
1 c. peeled, diced onion – 1/2 inch squares
8 oz. white button mushrooms, diced
1 t. pink Himalayan salt
2 c. beet liquid from a 106 oz. can of whole beets
24 oz. jar Barilla Tomato & Basil pasta sauce or your favorite jarred sauce
12 oz. tomato paste
1 c. water
1 c. V-8 Vegetable Juice
2 T. sm. drained capers
zest and strained juice of 1 sm. orange
juice of 1 lime
1 t. additional salt
1 t. dried oregano
2 t. garlic powder
2 t. ground fennel seed
1/4 t. red cayenne pepper
fresh grind black pepper to taste
1 T. liquid smoke
Rice Ingredients:
3 c. water
2 t. pink Himalayan salt
1 t. turmeric
1 T. garlic powder
1 T. dried oregano
1 T. smoked paprika
1/4 t. red cayenne pepper
2 T. Balsamic vinegar
2 T. liquid smoke
3 c. Jasmine rice
Skillet onion-veg hamburg ingredients:
2 T. extra virgin olive oil
2 jumbo sweet onions – cut off ends, cut from end to end in half, then quarters, slice crosswise into 1/2 inch wide quarter rings
1 t. pink salt
fresh grind black pepper to taste
1 c. textured vegetable protein (TVP)
1 t. pink salt
1 t. garlic powder
2 t. ground fennel seed
1/4 t. ground allspice
2 T. Kalamata olive juice from jar
16 pitted Kalamata olives, finely chopped
Cheese Filling ingredients:
16 oz. pkg. extra firm water-packed tofu: rinse, place in tofu cloth, twist and squeeze to extract as much water as possible
2 t. pink salt
2 t. garlic powder
1/2 t. malic acid (flavor enhancer)
1 t. turmeric
2 t. dried basil leaves
2 t. dried tarragon leaves
1/4 t. red cayenne pepper
fresh grind black pepper to taste
8 oz. Daiya dairy free cheddar style shreds
12 oz. container Tofutti Better Than Sour Cream
Other ingredients:
1-1/4 c. blanched fresh broccoli buds
Drop buds into large pot of boiling water for 1 minute. Immediately drain and place in bowl of cold water in sink to stop the cooking process from the heat inside the buds. Then continue to rinse under cold water till buds are cool throughout. Drain on towels or in colander till mostly dry.
2 T. extra virgin olive oil for bottom of casserole dish
8 oz. pkg. Daiya Mozzarella Style shreds
Sauce: Makes 10 cups
In large pot, over medium heat, melt olive oil. Add mushrooms, onion and salt. Saute till partially wilted.
Add remaining sauce ingredients. Stir, cover, reduce heat to low and cook 30 minutes, stirring as needed.
Rice: Makes about 8 cups
Combine water and salt in large saucepan.
Add remaining rice ingredients including rice. Stir well, return to boil, stir well again. Cover tightly, reduce heat to low and cook 15 minutes. Remove from heart, fluff with spoon/fork, replace lid and set aside.
Skillet onions and veg hamburg:
In large skillet, over medium heat, melt olive oil.
Add onion, 1 t. salt, black pepper, then saute till caramelized but not mushy.
Add vegetable protein, salt, garlic powder, fennel and allspice. Stir to evenly disperse, then saute, stirring often about 3 minutes.
Add olive liquid from jar plus chopped olives. Stir to evenly coat and disperse. Cook another 3 minutes. Remove from heat and set aside.
Filling:
In large bowl place squeezed block of tofu. Add 1 t. salt, then using large fork mash till evenly crumbly.
Add remaining filling ingredients including Tofutti Non-dairy Sour Cream, stirring after each addition to evenly disperse. Set aside.
Assembly: Preheat oven to 400 degrees
In bottom of 9 x 13 inch baking dish spread 2 Tablespoons extra virgin olive oil.
Evenly spread 1/2 of the rice over the oil.
Completely cover rice with bite size pieces of broccoli buds – you don’t want them too big, because you’ll be putting a lot of layers into this baking dish.
Spoon and spread 2 cups sauce evenly over broccoli.
Top sauce evenly with skillet onions and veg hamburg, using all of them.
Evenly spread cheese filling over skillet onions and veg hamburg.
Top evenly with remaining rice, patting it firmly into the cheese filling, so it sticks to it.
Spoon and spread 2 cups additional sauce evenly over the rice.
- Be sure to cover with sauce each grain of rice, especially along the edges, otherwise they will crisp up in the oven and become too hard to chew.
Now, evenly sprinkle the top with all of the mozzarella shreds.
Cover loosely with a large piece of aluminum foil, making a dome over the middle. Place in preheated 400 degree oven and bake for 25 minutes.
Reduce heat to 350 and bake another 20 minutes.
Remove foil from lasagna and bake another 15 minutes.
Notes: Okay, so Jasmine Rice Lasagna contains a lot of ingredients and it is labor intensive, but it’s not so bad when you’re following a recipe as it is when you’re designing and executing one.
Use whatever tomato sauce you want. Four cups is what you’ll need. I used a sauce I had on hand from another experiment and it worked out well. I never use the same sauce when I’m making lasagna anyway.
CHEF DAVIES-TIGHT™ 