Vegan Lasagna


A healthier, more nutrient-packed version of a favorite stand-by.  So full of flavor, color and texture, it will be asked for over and over!


1/2 box of lasagna noodles (about 9-10)
16 oz. pkg. frozen spinach, thawed and drained
1 pkg. (16 oz) firm (or extra firm) tofu
2 cups fresh mushrooms, wiped not rinsed, and sliced or chopped
1 can diced tomatoes, completely drained or 1 pound fresh tomatoes, diced
1/4 c. soy or rice milk
2-3 tablespoons minced garlic (more or less as you like it)
Juice from 1/2 lemon (about 2 tblspns)
2 Tblsp Italian seasoning (or 1 tblsp each basil and oregano)
Salt and Pepper to taste
1 Jar of your favorite pasta sauce
2 pkgs (8 oz each) soy mozzerella shreds

Preheat oven to 350 F.
Cook noodles as directed or use no-boil noodles. Set aside.
Squeeze as much water from spinach as possible and set aside.
Place tofu, milk, garlic, lemon juice, Italian seasoning/herbs, salt and pepper in a blender or food processor and blend till smooth.
Transfer to a large bowl and add spinach, mushrooms and tomatoes.. mix well.
Cover the bottom of a 9 x 13 baking dish with a thin layer of pasta sauce, then a layer of noodles (my dish took 3), the tofu mixture, and then soy cheese shreds. Repeat till you get to the top of your dish and end with the layers of noodles (mine made 3 layers) and top with the rest of your sauce and shreds.
Bake for 40-45 minutes till it’s hot and melty.

P.S. I figure you could throw in pretty much any veggie you wanted.. i.e. chopped zuchinni, eggplant, kale, carrots etc..

This made a HUGE pan of lasagna that lasted us 3 days (and to be honest, the flavors just kept getting better each day!), and it reheats great in the microwave.


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