|
 Recipe: Vegan Lasagna
It's easy to make vegan lasagna. All you need are noodles, good tomato sauce,
and a tasty tofu mixture in place of the traditional ricotta cheese.
| Yield |
8 servings |
| Time |
45 minutes |
| Tools |
- large saucepan
- small saucepan
- bowl
- potato masher
- wooden spoon
- ladle
- 9x13 in. baking dish
|
| Ingredients |
- 2-3 c Italian tomato sauce, warm
- 1 pound dry lasagna noodles
- 2 pounds firm tofu, drained
- 2 T garlic, minced
- ¼ c basil, chopped
- 1 T fresh oregano, chopped OR 1½ t dried
- ½ t salt
- black pepper
- 2 pounds fresh spinach, de-stemmed and washed
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| Directions |
If the lasagna noodles need to be cooked before use, do this first, following the instructions on packet, and then set them aside to cool slightly. It's a good idea to cook with a T of oil, to prevent them sticking together. Place tofu in a bowl and mash with a potato masher or your fingers. Combine with garlic, basil, parsley, oregano, salt, and pepper. Preheat oven to 400. Ladle a bit of the warm sauce into the baking dish and spread it around so that the bottom of the dish is lightly coated. Place lasagna noodles in the pan to form a single layer. If necessary, break noodles to fill gaps.
Sprinkle 1/3 of the tofu mixture on the noodles, then lay out 1/3 of the spinach on top of that. Cover with tomato sauce. Repeat twice, using 1/3 of ingredients for each layer, saving a sprinkle of tofu to garnish the top. Cover with foil and bake for 30 minutes, until sauce is bubbly. Let cool slightly and serve.
|
| Notes |
See my
other lasagna recipes. Adapted from Didi Emmons' Vegetarian Planet, in which it is called Adrienne's Vegan Lasagna.
Buy it:
Amazon.com |
Amazon.co.uk |
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