Vegan Cheeseless Lasagna

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Vegan Cheeseless Lasagna

 

8 lengths of wholewheat lasagne

1/3 + c. broth or other sauteing liquid

2 medium onions

1 1/2 lbs brocolli

1 lb. fresh or tinned tomatoes

2 tbsps. marjoram

Salt and Pepper to taste 1/2 lb. tofu

3 tbsps. soy sauce

3 tbsps. tomato paste

3 tbsps. oil

1/2 c. water

 

1 tbsp. freshly-ground pepper

 

Fill a large saucepan with water, add a little salt, and a few drops of oil;

bring to boil. Add lasagna, allow to come back to a boil, then reduce heat

and simmer until tender (about 12 minutes), stirring often to prevent

sticking. Drain, rinse in cold water, and set aside.

Skin and chop onions and saute them in broth until transparent.

Meanwhile, wash broccoli, then cut off the florets and set aside. Chop the

leaves and stalks and add them to the onions; saute for about 5 minutes. Add

skinned tomatoes, marjoram, and salt and pepper to taste. Cook an additional

5 minutes, stirring often, and then add broccoli florets and cook until

tender.

Crumble tofu into a blender and add all the remaining ingredients; blend

until smooth and creamy.

Arrange the vegetables, lasagna, and tofu sauce in alternate layers in a

lightly greased, ovenproof dish (a rectangular one is easiest), finishing

with a layer of lasagna and sauce. Heat through in the middle of a moderate

oven (177 C. / 350 F.) for about 20 minutes and serve immediately.

Serves 4-6.