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My Favorite Lasagna

Yield: 8 servings

This is an incredibly easy dish. You don't even have to pre-cook the lasagna! It's one of my favorite meals to serve to meat and cheese eaters. 

  • 1/2 lb Fresh mushrooms, sliced
  • 2 ts Olive oil
  • 2 26-oz jars of spaghetti sauce (or your favorite sauce)
  • 9 Lasagna noodles
  • 10 oz Frozen chopped spinach, thawed
  • 1 lb Tofu
  • 1 ts Salt
  • 2 tb Nutritional yeast
  • 1 1/2 ts Oregano
  • 1/2 ts Garlic powder
  • 1 ts Basil
  • 1/2 ts Rosemary, crushed
  • 1/8 ts Cayenne pepper
  • Soy Parmesan (optional)

Sauté the mushrooms in the olive oil until tender; remove from heat and add the spaghetti sauce.

Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining ingredients--except the noodles--to the processor and blend until smooth.  (You may do this without a food processor by using a potato masher on the tofu.)

Preheat the oven to 375 degrees.

Spread half of the sauce in the bottom of a 9x12-inch pan. Place a layer of noodles over the sauce, using three dry noodles and leaving a little space in between them. Spread half of the tofu mixture on the noodles. Cover with another layer of 3 noodles and then spread the remaining tofu mixture over them. Top with a final layer of noodles, and pour the remaining sauce over this. Cover the dish tightly with foil, and bake for 30 minutes. Then, remove the foil and bake for another 30 minutes. Remove from the oven and sprinkle with soy parmesan if you want. The lasagna will cut better if you allow it to cool for 15 minutes before serving.

Copyright 1998 Susan Voisin. All rights reserved.

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