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Vegan Lasagna
 
recipe image
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Ready In: 75 Minutes
Servings: 6
Vegan Lasagna, or at least dairy-free (depends on whether you use no-cook noodles or not). The cheese in this method is more for texture and flavor- I hate a really gooey lasagna.
Ingredients:
1 teaspoon olive oil
1 onion, chopped
1 garlic clove, chopped
28 ounces plum tomatoes
1 tablespoon fresh basil, chopped
1 teaspoon dried marjoram
salt
pepper
sugar
8 ounces lasagna noodles
8 ounces extra firm tofu, pressed
2 teaspoons fresh basil, chopped
1/4 cup vegan parmesan cheese
salt
pepper
8 ounces soy crumbles
6 ounces portabella mushrooms, sliced
2 cups fresh spinach
Directions:
1. Saute onion in olive oil for five minutes.
2. Add tomatoes and herbs, then simmer for 15 minutes. Add salt, pepper, and sugar to taste at the end of cooking time. Puree to desired consistency in blender.
3. Mash pressed tofu in a bowl with basil and vegan parmesan. Salt and pepper to taste.
4. Coat bottom of a 9 x 9 pan with sauce. Cover with two noodles.
5. Place half of cheese mixture over noodles. Crumble half of soy meat over top (I prefer Trader Joe's meatballs- they are excellently seasoned).
6. Cover with sauce and noodles.
7. Place half of mushrooms on top of noodles, then cover with 1 cup spinach, and more sauce and noodles.
8. Repeat layers of cheese / meat and mushroom/spinach, ending with a layer of noodles and sauce.
9. Cover with foil and bake at 375 for 30 minutes. Let cool for several minutes before serving.
By RecipeOfHealth.com