Lazy Vegan Lasagna.

[Guest guest]

Hi, All! Here's a vegan lasagna that is very quick and easy. I recently

made dinner for 60 people in one afternoon using this recipe.

 

Lisa (ltbennett)

Organic Goddess Bakery and Catering

Atlanta GA, USA

 

* Exported from MasterCook Mac *

 

Lazy Vegan Lasagna

 

Recipe By : Lisa T. Bennett, 2000

Serving Size : 8 Preparation Time :1:00

Categories : main dishes Pasta

Vegan Casseroles

Italian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 package lasagna noodles -- raw

1 jar pasta sauce, prepared

1 pound frozen spinach -- chopped leaf

1 pound tofu -- firm or extra firm

1 package Tofu Helper, Italian Herb Medley -- or herbs to taste

1 pound mushrooms -- sliced, optional

1/2 cup Soymage Vegan Parmesan substitute

 

For this lasagna, you don't need to pre-ccok the noodles (messy and

time-consuming), or buy special no-cook noodles (expensive). Just use your

favorite dry lasagna noodles. When baked raw, they retain a little more " bite "

and give an almost cheesy texture to the casserole.

 

Spray a 9X13 pan with non-stick spray (Pam-type). Preheat oven to 350 F.

 

Thaw spinach, then set aside. Mash tofu with Tofu Helper or your favorite

Italian herbs (basil, oregano, garlic, etc.). You can stir in some nutritional

yeast if you like.

Set aside. *

 

Beginning with a layer of sauce, layer sauce, noodles (raw), spinach, noodles,

tofu mixture, more noodles, sauce, etc., ending with a layer of sauce. Pour

enough water into corners of pan to bring liquid up to top of noodles (around

1/2 - 1 cup extra). Top with a sprinkle of Soymage Parm.

 

Bake at 350 F for 45 minutes to one hour, or until lasagna is bubbly and a fork

pierces it easily. Let lasagna set for about 15 minutes before cutting.

 

 

 

 

 

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Per serving (excluding unknown items): 110 Calories; 3g Fat (25% calories from

fat); 9g Protein; 14g Carbohydrate; 0mg Cholesterol; 49mg Sodium

Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1 Vegetable

 

NOTES : *For a more ricotta-like tofu filling: run extra-firm tofu through food

processor until fairly smooth. Add herbs, a handful of nutritional yeast, and a

drizzle of toasted sesame oil, the proceed with recipe.

 

All lasagnas are tastier if you make them a day ahead and rewarm them before

serving. If you plan to do this, make sure lasagna is still fairly moist. If

not, add another 1/2 cup of water or so. Cover top with plastic wrap, then

foil., and refrigerate. Rewarm at 350F for at least 1 hour (might take as long

as 1 1/2 hrs depending on how dense your lasagna is). Uncover for the last

10-15 minutes in the oven. You can also freeze the lasagna, but it will take a

lot longer to bake from frozen.

 

If you wish, you can make this recipe as complex as you like, by sauteeing and

adding your choice of vegetables, such as sliced mushrooms, diced onions, diced

green peppers, sliced zuchinni, etc.

 

 

 

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