Vegan Lasagna

[Guest guest]

Vegan Lasagna

 

12 SERVINGS

 

The tomato sauce recipe makes enough to serve on the side or to

freeze and enjoy later with pasta.

 

~Tomato Sauce~

2 T olive oil

1 c chopped onion

3 cloves garlic, minced

6 oz can tomato paste

3 28-oz cans peeled plum tomatoes, chopped with juices reserved

1/2 c chopped fresh basil

1/2 c chopped fresh parsley

1-1/2 t dried oregano

1 t crushed red pepper flakes (optional)

Salt and ground black pepper to taste

 

1 T salt

1 lb dry uncooked eggless lasagna noodles

2 16-oz packages firm tofu, drained

2 cloves garlic, minced

1/4 c chopped fresh basil

1/2 c chopped fresh parsley

Salt and ground black pepper to taste

 

Sauce: In large, heavy saucepan, heat oil over medium heat. Add onion

and garlic and cook, stirring frequency, until onion is soft, about 5

minutes. Add tomato paste and cook, stirring, for 1 minute. Add

tomatoes with juice, basil, parsley, oregano and red pepper flakes.

Cover and simmer over low heat about 1 hour. Season with salt and

pepper.

 

Meanwhile, bring large pot of water to boil. When water boils, add

salt and noodles. Cook until al dense, about 12 minutes, stirring

occasionally. Drain, rinse with water and drain again.

 

Preheat oven to 400 degrees. Crumble tofu into medium bowl. Add

garlic, basil, parsley, salt and pepper. Stir until well blended.

 

To assemble: Spoon about 1 cup sauce over bottom of 13- by 9-inch

baking dish. Add layer of noodles and top with one-third tofu

mixture. Spoon over about 1 1/2 cups sauce and top with another layer

of noodles. Cover with one-third tofu mixture and top with 1 1/2 cups

of sauce and another layer of noodles. Top with remaining tofu

mixture and 1 cup sauce.

 

Cover with foil and bake 30 minutes. Remove from oven and let stand

about 15 minutes before cutting and serving. Serve with remaining

sauce.