Vegan Lasagna

I wanted to make any lasagna tomorrow, I checked the local supermarket and there is not any lasagna ready for vegans. . =( Anyways, does anyone have a recipe for lasagna for me please please please. I don’t mind which ‘flavors’. I was so glad to find this — Vegan Lasagna Ingredients 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 1 (16 ounce) package lasagna noodles 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) packages frozen chopped spinach, thawed and drained Directions 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 9×13 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. Nutritional Information Amount Per Serving Calories: 511 | Total Fat: 15. 8g | Cholesterol: 0mg Servings Per Recipe: 8 Amount Per Serving Calories: 511 Total Fat: 15. 8g Cholesterol: 0mg Sodium: 1074mg Total Carbs: 69. 9g Dietary Fiber: 11g Protein: 32. 5g

The people have spoken. Here’s my recipe for true veggie-lover’s lasagna. Not for the faint of heart. (And yes, we’re still working with the iPhone here. . . ) . . .


2 replies on “Vegan Lasagna”

  1. Andy Camry says:

    no cheese or meat? wow that’s hard.
    the only thing you’re left with is noodles, unless you use false meat.
    you should try noodles then.

  2. Rachel Masterson says:

    My grandmother who is vegan makes a pretty good one with eggplant instead of meat. You could use SmartGround instead of ground meat

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