Vegan Veggie Lasagna

Name: Vegan Veggie Lasagna
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

20 ingredients

10 steps

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

1

Preheat over to 350 degrees.
2

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.
3

Stir in the chopped spinach and set aside.
4

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.).
5

Stir in the tomato sauce and water.
6

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.).
7

Cover bottom of lasagna pan with 1/2 cup tomato sauce.
8

Layer with lasagne noodles, trimming to fit, if needed.
9

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.
10

Bake, uncovered for 30-35 minutes. Remove from oven and let stand 5-10 minutes before cutting and serving.

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