Vegan Veggie Lasagna
Ready In: 1 hr 55 mins
Serves: 6
Ingredients
- 8 ounces lasagna noodles, cooked and drained
- 1⁄2 cup tomato sauce
Tofu Mixture (from How it all Vegan)
- 14 ounces extra firm tofu
- 1⁄4 cup soymilk
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 small onion, minced
- 2 cups spinach, chopped
Veggie Mixture
- 1⁄4 cup olive oil
- 1 medium sweet red pepper, julienned
- 8 ounces fresh mushrooms, sliced
- 2 small zucchini, cut into 1/4 inch slices
- 2 medium carrots, sliced very thin (or shredded)
- 1 1⁄2 cups of your favorite tomato sauce
- 1⁄2 cup water
Directions
- Preheat over to 350 degrees.
- In a blender or food processor, combine the tofu, soy milk, oregano, basil, salt, lemon juice, garlic, and onion. Blend until the mixture has the consistency of ricotta cheese.
- Stir in the chopped spinach and set aside.
- In a large saucepan, saute the red pepper, mushrooms, zucchini, carrots in the oil until crisp-tender. (Feel free to add any other veggies that you like. I just use the ones listed as a starting point.).
- Stir in the tomato sauce and water.
- Bring to boil, then cover, reduce heat and simmer for 30 minutes, stirring occasionally. (If you find that the veggie mix is too thin, uncover for last 5 minutes.).
- Cover bottom of lasagna pan with 1/2 cup tomato sauce.
- Layer with lasagne noodles, trimming to fit, if needed.
- Cover with a layer of 1/2 the tofu mixture, then layer of noodles, then layer of 1/2 the veggie mixture, then layer of noodles, then remaining tofu mixture, another layer of noodles, and then top with the remaining veggie mixture.
- Bake, uncovered for 30-35 minutes. Remove from oven and let stand 5-10 minutes before cutting and serving.
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