Vegan Lasagna for Sue

[Guest guest]

Here's another. This can be made vegan by using tofu for the cottage cheese and

using soy cheese for the mozzarella. Thanks to Kathleen Schuller who scanned &

formatted this recipe from Veg Times.

 

* Exported from MasterCook *

 

Classic Meatless Lasagna

 

Recipe By : Morningstar Farms advertisement

Serving Size : 12 Preparation Time :0:00

Categories : Soyfoods Vegetables

Pasta & Pasta Sauces Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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

12 ounces Morningstar Farms Sausage Style Recipe

Crumbles

1 tablespoon olive oil

1 cup chopped onions

3 cloves minced garlic

4 teaspoons crushed red pepper flakes

56 ounces canned crushed tomatoes

1/4 cup tomato paste

1 teaspoon sugar

1 teaspoon dried basil

1 teaspoon dried oregano

30 ounces ricotta cheese -- (or tofu)

3/4 cup grated Parmesan cheese -- divided

1/3 cup minced fresh parsley

1 pound lasagna noodles

16 ounces shredded mozzarella cheese -- (or soy cheese)

 

Saute onion and garlic in olive oil in large skillet until onion is tender.

Add pepper, tomatoes, tomato paste, sugar, basil and oregano to onion

mixture. Simmer for 20 minutes. Fold in recipe crumbles.

 

Cook lasagna noodles and drain, combine ricotta cheese, 1/2 cup Parmesan,

and parsley. Spray a 9 X 13 inch baking dish with non-stick cooking spray.

cover bottom of dish with a layer of noodles. Top with a third of the

ricotta mixture, 1/4 of the sauce, and 1/2 cup of mozzarella cheese.

Repeat these layers twice. Top with a final layer of noodles, sauce, and

Parmesan.

 

Cover with aluminum foil and bake at 400 degrees for 45 minutes. Remove

foil and sprinkle with remaining mozzarella cheese. Bake, uncovered, 10

minutes more. Let stand 15 minutes before serving. 12 servings.

 

found in Vegetarian Times, April 1998

 

 

 

 

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