Guest guest Posted April 19, 1999 Report Share Posted April 19, 1999 Sue: Here's a vegan lasagna recipe I got from someone on another list. I've never made it myself, but she said it was good. * Exported from MasterCook * Vegan Lasagna Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Main Dishes Pasta & Pasta Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box eggless lasagna noodles 1 jar cheeseless marinara sauce 1/2 tub Nasoya firm tofu 1/2 tub Nasoya silken tofu 1 cup grated carot 1 cup sliced zucchini 1 cup sliced olives 1 cup chopped spinach 1 tablespoon soy sauce or Bragg's Aminos 1 tablespoon parsley 1 cup shredded VeganRella or Soymage mozzarella-style (optional) 1/3 cup water Preheat oven to 375 F. Drain and press the tofu. In a large bowl, mash tofu with a fork. Add soy sauce or Bragg's and the parsley. Mix thoroughly. Line a 9x13 baking dish with lasagna noodles. Spread 1/2 of the tofu mixture over them. Then 1/2 the carrot, zucchini, olives, and spinach. Cover with 1/3 of the sauce. Do a second layer like this. Then place the rest of the noodles on the top of the lasagna and cover with the remaining sauce. Sprinkle with the Veganrella or Soymage if you wish. Pour 1/3 cup of water in one corner of the dish, using care not to rinse away any of the sauce. Cover with foil and bake about 20-30 minutes, or until noodles are tender. My omnivorous Italian husband loves this, and swears he wouldn't know it's vegan if he didn't know I'd cooked it. Diane Verrochi - - - - - - - - - - - - - - - - - - NOTES : NOTES: Quote Link to comment Share on other sites More sharing options...
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