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Mushroom/Broccoli Lasagna

What you need: 

lasagna pasta
vegan spagetti sauce (Five brothers Roasted Vegetables)
1 package firm, regular tofu
1 package fresh mushrooms, sliced
1/2 head of broccoli florets, small
1 onion
dab of canola or olive oil
Italian seasonings of your liking

What you do: 

Boil pasta according to directions. While that boils, saute the mushrooms, onion and broccoli until SLIGHTLY soft in a little olive oil. Put the tofu in a plastic baggie and squash the Italian seasonings into the crumbled tofu until thoroughly mixed.
Grease a 9-x-9 pan with a little olive oil and then layer the ingredients like this:
-- pasta, sauce, crumbled tofu (raw), vegetable mixture and then begin again with the pasta until you are out of ingredients.
Bake on about 300-350 degrees until this is all warm.
Serve with garlic bagel chips and a mixed green salad.

Preparation Time: 
20-30 minutes
Cooking Time: 
Recipe Category: 


i added a lot more seasonings to the tofu (nutritional yeast, some mustard, green italian spices, braggs). this was one of the best vegan lasagnas i've made that didn't call for cheeze. excellent!

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