Vegetarian Planet--Adrienne's Vegan Lasagna

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* Exported from MasterCook *

 

Adrienne's Vegan Lasagna

 

Recipe By : Vegetarian Planet, Didi Emmons, pg 423

Serving Size : 8 Preparation Time :0:00

Categories : Vegetarian Planet

 

Amount Measure Ingredient -- Preparation Method

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SAUCE:

2 tablespoons olive oil

1 1/2 cups chopped onions

3 tablespoons minced garlic

2 28 oz cans peeled plum tomatoes -- (7 cups)

1/3 cup tomato paste

1/2 cup chopped fresh basil

1/2 cup chopped fresh parsley

1 teaspoon salt -- (or to taste)

1 teaspoon freshly ground black pepper

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1 pound dry lasagna noodles

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TOFU FILLING:

2 16 oz pkgs firm tofu

2 tablespoons minced garlic

1/4 cup chopped fresh basil

1/4 cup chopped fresh parsley -- (preferably Italian)

1 tablespoon chopped fresh oregano -- (or 1 tsp dried)

1/2 teaspoon salt -- (or to taste)

freshly ground black pepper to taste

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2 pounds fresh spinach (optional) OR -- large stems removed

3 10 oz pkgs. frozen spinach (optional) -- thawed &

drained

 

Make the sauce: In a large, heavy saucepan over medium heat, heat the olive

oil. Add the onions, and saute them until they are soft, about 5 minutes. Add

the garlic and cook 5 minutes more. Then add the tomatoes, juice and all, along

with the tomato paste, basil, and parsley. Stir well, turn the heat to low, and

let the sauce simmer for 1 hour. Add the salt & pepper.

 

While the sauce is cooking, bring a large kettle of salted water to a boil.

Boil the lasagna noodles for 9 minutes, then drain and rinse them well.

 

Preheat the oven to 400 ° F. Place the tofu blocks in a large bowl. Add the

garlic, basil, parsley, and oregano. Add the salt & pepper, and mash all the

ingredients together by squeezing pieces of tofu through your fingers. Continue

until the ingredients are well-mixed.

 

If you are using fresh spinach, bring 1/2 cup water to a boil in a large

stockpot. Add the spinach, cover the pot, and boil the spinach for 3 minutes.

Invert the pot over a colander and let the spinach drain for 1-2 minutes.

 

Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a

9x13-inch baking dish. Add a single layer of lasagna noodles, and sprinkle

one-third of the tofu mixture over the noodles. If you are using fresh or

frozen spinach, distribute it over the tofu. Next, ladle on about 1 1/2 cups of

tomato sauce, and top it with another layer of the noodles. Then sprinkle

another one-third of the tofu mixture over the noodles, top the tofu with 1 1/2

cups tomato sauce, and place a final layer of noodles over the tomato sauce.

Finally, top the noodles with the final one-third of tofu, and spread the

remaining tomato sauce over all.

 

Cover the pan with foil, and bake the lasagna for 30 minutes. Serve hot.

 

 

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NOTES : Karen's Note: You could save time by using a commercial spaghetti sauce

instead of preparing the sauce in the recipe.