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Vegan Lasagne




Source of Recipe


Susan Daffron


List of Ingredients




1 box lasagna noodles (if "gluten-free", use rice pasta)
1 lb. firm tofu
1 10 oz. box frozen chopped spinach.
1 onion
1 or 2 cloves garlic, finely chopped or sliced
1 cup chopped veggies (such as zucchini, broccoli, or peppers or a
combination)
1 or 2 tomatoes, chopped
1/2 can Muir Glen pizza sauce
1/2 - 3/4 cup salsa
1 tsp olive oil
2 tsp basil
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp tahini
1 tbsp water
2 tbsp nutritional yeast
1 tsp garlic powder
2 tsp garlic salt

Recipe



Preheat oven to 375 degrees.
Defrost spinach. Squeeze out as much water as possible.
Cook lasagna noodles according to package directions. When they are done, run cold water over them, so they don't stick together. While the noodles cook, heat 1 tsp olive oil in pan, add onion and basil.
Cook onion until translucent. Add the garlic and chopped veggies and cook for 2 or 3 minutes (so they are slightly cooked but still crisp). In a medium bowl, mix the pizza sauce and salsa.
In a small jar, mix the olive oil, lemon juice, tahini, water, and nutritional yeast. Cover and shake until the ingredients are thoroughly mixed and the tahini dissolves.
Rinse and drain tofu. Crumble into medium bowl, so it is more or less the consistency of ricotta. Add the tahini mixture and mix well. Add the spinach, garlic powder, and garlic salt and mix well.
Spread the tomato sauce mixture on the bottom of a 9x13 baking pan. Add a layer of lasagna noodles. Put some of the spinach/tofu mixture on the noodles. Put some of the veggies on that. Then add a layer of fresh tomatoes and sauce. Add a layer of noodles and repeat the layers until you run out of
stuff. Save enough tomato sauce so that you can spread it on top of the top layer of noodles.
Bake at 375 for 35-45 minutes. It should be heated through and bubbly.