Vegan Lasagna I
Vegan Lasagna I is an impressive vegan dish you can prepare in about 2 hours 30 minutes. Made with 2 tablespoons olive oil, 1 ½ cups chopped onion, 3 tablespoons minced garlic, 4 (14.5 ounce) cans stewed tomatoes and ⅓ cup tomato paste, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
🔗 Recipe adapted from AllRecipes
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.
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.
🍷 Perfect Pairings
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