VEGAN LASAGNE

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Sauce

 

1 cup chopped onion

3 cloves garlic, chopped

3 28-oz cans crushed tomatoes

1 can tomato paste

1/2-cup fresh basil

1/2-cup fresh parsley

2 teaspoons dried oregano

2 Tablespoons olive oil

Salt and pepper, to taste

 

 

Filling

 

2 pounds firm tofu, drained

2 medium potatoes cut into chunks

1 small onion, chopped

4 teaspoons sea salt

3/4 to 1 cup nutritional yeast

1/4-cup fresh basil leaves

1/3-cup fresh parsley

2-3 cloves garlic, minced

1 12-ounce package lasagne noodles, preferably whole grain

Shredded non-dairy mozzarella or rennet less mozzarella, optional

Whole grain bread crumbs, optional

 

1. Start with the sauce, as its flavour will develop as it cooks.

Place the chopped onion in a large soup pot with a small amount of

water and cook on medium-high to soften.

2. Add the garlic, crushed tomatoes, tomato paste, basil, parsley,

dried oregano, olive oil, salt and pepper and bring to a boil. Lower

heat and simmer until you are ready to assemble the lasagne.

3. Cook the lasagne noodles according to package instructions. Be

sure not to overcook or they will fall apart when you assemble the

lasagne.

4. For the filling: in another saucepan, place the potatoes, chopped

onion and salt in just enough water to cover and bring to a boil.

Lower the heat and simmer until the potatoes are cooked, about 15

minutes.

5. While the potatoes are cooking, mash the drained tofu with the

nutritional yeast, basil, parsley, and garlic.

6. When the potatoes are cooked, blend in a food processor, along

with the onions and some of the cooking water as will fit, and blend

the whole mixture until smooth. Mix this into the tofu mixture.

7. Preheat the oven to 400 degrees.

8. To assemble the lasagne, start with a layer of sauce on the

bottom, place a layer of noodles on top, and then a layer of the tofu

mixture, and a layer of cheese, if using. Continue in this order

until you run out of noodles or space in the pan, finish with a layer

of sauce and sprinkle with breadcrumbs, if desired

9. Cover the lasagne with unbleached parchment paper and foil and

cook for about 30 minutes. Allow sitting for 15 minutes before

serving.