Tofu Veggie Lasagna

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Tofu Veggie Lasagna

 

1 package spinach or whole wheat lasagna noodle

1 package frozen spinach

1 jar pasta sauce

2 packages extra firm tofu

2 cups dehydrated textured soy protein

1 jalapeno

1/2 red pepper

5 cloves garlic

portobello mushrooms, zucchini, eggplant, carrots, black olives, onion,

broccoli, etc.

fresh lemon

1/4 teaspoon oregano

olive oil

 

Thaw spinach and squeeze out excess water, set aside.

Cook lasagna noodles according to package directions, drain and set aside.

Roast red pepper and jalapeno; place in oven on 325F for about 15 minutes,

rotate every few minutes, once charred place in air tight container for 20

minutes, peel skin off and discard and set peppers aside.

With a little olive oil, stir fry all your cut up veggies except for the

roasted peppers and one minced garlic clove. Cook onions first, on medium

high and add the rest once onions are transparent.

Hydrate your textured soy protein and add to the veggies, keep pan on low.

If you use plain water to hydrate the textured soy protein, add some spices

to the water.

In the blender combine tofu, red pepper, jalapeno, remaining cloves of raw

garlic, a squirt of lemon juice and oregano into the blender. Blend until

mixture is smooth. Scoop out mixture into a bowl and stir in the spinach.

Pour some tomato sauce on bottom of a 9 x 11 inch pan, cover with lasagna

noodles, coat with sauce, spread on 1/2 of your tofu mixture and then 1/2 of

the veggie and textured soy protein mixture, top with more lasagna noodles,

sauce, remaining tofu mixture and finally the remaining veggies. Two layers

of noodles works perfectly.

Cover with foil and place the oven on 325F for about 20 to 25 minutes.

Serves 6