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Vegan Lasagna I

4

150 min

Vegan Lasagna I

Vegan Lasagna I Photo 1

Time

150 min

Serving

8 persons

Calories

511

Rating

4.00★ (193)

Cuisine

Author: Victoria Buriak
This lasagna is VERY good and is also a vegan recipe.

Ingredients

  • olive oil: 2 Tbsp
  • ½ cups chopped onion: 1 piece
  • garlic: 3 Tbsp (minced)
  • stewed tomatoes: 4 cans (14.5 ounce cans)
  • tomato paste: 0.33333 cup
  • fresh basil: 0.5 cup (chopped)
  • parsley: 0.5 cup (chopped)
  • salt: 1 tsp
  • ground black pepper: 1 tsp
  • lasagna noodles: 1 pack (16 ounce pack)
  • firm tofu: 2 pound
  • garlic: 2 Tbsp (minced)
  • fresh basil: 0.25 cup (chopped)
  • parsley: 0.25 cup (chopped)
  • salt: 0.5 tsp
  • ground black pepper: (to taste)
  • frozen chopped spinach: 3 packages (10 ounce packages, drained)

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Stages of cooking

Vegan Lasagna I Photo 21
Vegan Lasagna I Photo 32
Vegan Lasagna I Photo 43
Vegan Lasagna I Photo 54
Vegan Lasagna I Photo 65
Vegan Lasagna I Photo 76
Vegan Lasagna I Photo 8 7
  1. 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.
    Vegan Lasagna I Photo 2
  2. 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.
    Vegan Lasagna I Photo 3
  3. 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.
    Vegan Lasagna I Photo 4
  4. Preheat the oven to 400 degrees F (200 degrees C).
    Vegan Lasagna I Photo 5
  5. 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 by squeezing pieces of tofu through your fingers. Mix well.
    Vegan Lasagna I Photo 6
  6. 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 1 1/2 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 1 1/2 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.
    Vegan Lasagna I Photo 7
  7. Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.
    Vegan Lasagna I Photo 8

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