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Vegan Lasagna I

SUBMITTED BY: jessica

"This lasagna is VERY good and is also a vegan recipe."

RECIPE RATING:

Read Reviews (37)

Review/Rate This Recipe

PREP TIME	30 Min
COOK TIME	2 Hrs
READY IN	2 Hrs 30 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

What to Drink?
	Sauvignon Blanc

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 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.

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REVIEWS

Reviewed on dec. 19, 2003 by kmilti

I read all the reviews and I then read the recipe. The reason why the lasagna is coming out... MORE

Reviewed on jun. 25, 2006 by peacedragon

I read the reviews for this recipe and because a few of them said it was dry and perhaps a bit... MORE

Reviewed on dec. 10, 2003 by PALLISON14

This was quite good -- and this is coming from a carnivore! :) My Vegan friends loved it,... MORE

Reviewed on jan. 6, 2007 by chelsey

I make a lasagna almost identical to this, and it is delicious. use firm tofu, but use silken... MORE

Reviewed on sep. 5, 2003 by TWELVE

I am a vegetarian that loves to cook, and my roommate is a vegan who lives for 5-minute meals... MORE

Reviewed on aug. 29, 2002 by DEBINSKI

This is the absolutely best lasagne recipe I have ever made! I tried it while I was removing... MORE

Reviewed on sep. 19, 2007 by magathy

While this lasagna wasn't quite as good as the "real thing", it was a good vegan alternative. ... MORE

Reviewed on feb. 2, 2004 by BIRDBRAINS5

This recipe was a lot of work. I don't mind that, as long as the end result is fantastic - and... MORE

Reviewed on nov. 15, 2006 by zombiemikelanders

try adding up to 1/2 C of nutritional yeast and several tbl fresh lemon juice to the ricotta... MORE

Reviewed on may 4, 2003 by SHEILA R

Made this for some vegan friends and we all thought it was very good. I cut the recipe... MORE

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