Tofu and Spinach Vegetarian Lasagna

[Guest guest]

Tofu and Spinach Vegetarian Lasagna

Source: Simple Times Newsletter

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8 servings

 

Sauce:

1/4 cup water

1/4 cup green pepper, chopped

1/2 cup onion, chopped

3 cloves garlic, minced

2 bay leaves, crushed

1 teaspoon basil

1 (16-oz.) can tomato sauce

1 (8-oz) can tomato paste

2 additional cups water

 

Filling:

1 pound medium tofu

2 bunches fresh spinach (or 10-oz. package frozen spinach)

1 teaspoon dried oregano

1/2 teaspoon dried basil

pinch of sage

1 (16-oz.) package lasagna noodles, uncooked

 

To prepare sauce, in large saucepan, combine 1/4 cup water,

green pepper, onion and garlic. Heat to boiling. Turn down heat

to medium-low and simmer until soft, stirring frequently. Stir in

crushed bay leaves, basil, tomato sauce, tomato paste and 2

cups water. Simmer for 15 minutes.

 

To prepare filling, rinse fresh spinach in cold water. Cut off thick

stems. Keep the water clinging to the leaves. Place in large

stockpot. Heat covered over high heat, stirring frequently until

spinach is soft. Drain spinach and squeeze out excess liquid.

Set aside.

 

Drain tofu slightly (don't squeeze out excess water). Place in

blender container or food processor. Blend until smooth, stopping

to scrape sides of container frequently. Spoon blended tofu into

mixing bowl. Add spinach, oregano and basil. Mix well.

 

To assemble, spread 1 cup sauce over bottom of 9x13-inch pan.

Top with 1/3 of the uncooked noodles, then 1 more cup of sauce.

Spoon the tofu mixture by dollops over top of sauce. Add a

second layer of noodles, followed by 1 cup sauce, and then

spooning in the remaining tofu mixture. Add a third layer of

noodles, pressing down firmly all over the lasagna. Spoon the

remaining sauce over noodles, making sure that the noodles are

completely covered with sauce. If preparing to freeze for eating

later: wrap, label and freeze.

 

To serve: If frozen ahead, thaw completely. Preheat oven to 350 F.

Bake covered for 40 minutes. Uncover lasagna and continue baking

15 more minutes. Let stand 10 minutes before serving. Cut into

squares to serve.

 

http://www.Christian-Vegan-Cooking