Veg*an Lasagna

Submitted by veganfeline

"This is an easy vegetarian lasagna recipe adapted from Yves Veggie. It can be made Vegan by substituting the mozzarella cheese with soy cheese. I use an Italian herb firm tofu but any plain firm tofu would work just as well."

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 8

ingredients

• 340 g vegetarian ground beef (mock ground beef)
• 3 cups mozzarella cheese (if making Vegan) or 3 cups soy mozzarella cheese (if making Vegan)
• 1 teaspoon olive oil
• 1 medium onion, diced fine
• 2 minced garlic cloves
• 8 ounces firm tofu
• 1 tablespoon flour
• 1⁄2 cup frozen chopped spinach (cook according to package)
• 9 pieces no-boil lasagna noodles (the kind you do not need to precook)
• 5 cups pasta sauce
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 teaspoon oregano

directions

1. Preheat oven to 350°F.
2. Spray a 9x13 lasagna pan lightly with oil
3. Sauté the onions and garlic in oil over medium heat until soft. Set aside to cool.
4. In a bowl mix tofu with salt, pepper, oregano, flour, cooked spinach and sautéed onions.
5. In another bowl, crumble the vegetarian ground round and mix with 3 cups of tomato sauce.

6. Layer the lasagna pan:

7. Spread 1/2 cup of the reserved tomato sauce on the bottom of the pan and set 3 lasagna noodles in the sauce (leave space between them – they expand while cooking).
8. Cover noodles with half of vegetarian ground round mixture followed by 1 cup of shredded cheese.
9. Arrange 3 noodles on top followed by the spinach mixture.
10. Spread remaining vegetarian ground round mixture over followed by 1 cup of shredded cheese.
11. Place the last 3 lasagna noodles on top and cover with the rest of the tomato sauce.
12. Top lasagna with remaining cheese & bake for 45 minutes, or until noodles are tender.