Recipe 4 All: Vegan Lasagna Recipe — Every recipe in the World on this site.

Recipe 4 All: Vegan Lasagna Recipe

Vegan Lasagna

Yield: 8 servings
%%% * 3 (10 ounce) packages frozen chopped spinach, thawed and drained
2tablespoon olive oil
cups chopped onion
3tablespoon minced garlic
4can stewed tomatoes
1/3cups tomato paste
½cups chopped fresh basil
½cups chopped parsley
1teaspoon salt
1teaspoon ground black pepper
1package lasagna noodles
2lb firm tofu
2tablespoon minced garlic
¼cups chopped fresh basil
¼cups chopped parsley
½teaspoon salt
  ground black pepper to taste

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. 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 1½ 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 1½ 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.

Your Vegan Lasagna is ready. Happy cooking!

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