Cheesy Veggie Tofu Lasagna
1 pkg. Mori-nu firm (preferable NOT low-fat) silken tofu
about 2 cup tomato sauce
1/2 pkg. or so lasagna noodles
1 med. onion, chopped
1/2 cup pitted black olives
lots of fresh spinach leaves
1 cup chopped mushrooms
1/2 tablespoon sugar
generous amounts of your favorite Italian spices
1/4-1/2 tablespoon salt
nutritional yeast
1 tablespoon lemon juice
soy parmesean (optional)
1/2 tablespoon garlic powder
Unbox tofu, pat dry with a towel, process in blender with seasonings, vegan sugar, lemon, and salt. Sauté onion, mushrooms, and olives. Spread a thin layer of sauce on the bottom of the pan and place down one layer of UNCOOKED lasagna noodles. Begin layering with more sauce and vegetables, and top with tofu mixture and sprinkled nutritional yeast (add optional soy parmesean here). Continue layering, making sure sauce ALWAYS covers noodles. Cover pan with tin foil and bake at 375 degrees for 45 minutes. Uncover and cook for an additional 20 min. Serve, and enjoy!
Experiment with different veggies as you will.
SO HOW'D IT GO?
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