Vegan Lasagna I

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Vegan Lasagna I

"This lasagna is very good AND is a vegan recipe!"
Course: Main Dish
Servings: 8 servings

Ingredients

  • 1 16 ounce package lasagna noodles

Sauce

  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 3 tablespoons minced garlic
  • 4 14.5 ounce cans stewed tomatoes
  • 1/3 cup tomato paste
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped parsley
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Filling

  • 2 pounds firm tofu
  • 2 tablespoons minced garlic
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped parsley
  • 1/2 teaspoon salt
  • ground black pepper to taste
  • 3 10 ounce packes frozen chopped spinach thawed and drained

Instructions

  • Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
  • Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
  • While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
  • Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
  • Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.
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