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Tomato and Artichoke Lasagna

What you need: 

1 lb of lasagna noodles
1 cup chopped sundried tomatoes (in oil...do not drain the oil)
1 cup chopped marinated arichoke hearts (same goes for these)
2 cloves of garlic minced
basil to taste
3/4 cup crushed tomatoes
1/4 cup red wine
4 tablespoons on olive oil
6 cups soy cheese or crumbled tofu

What you do: 

Pre-heat oven to 375. Boil water add noodles... cook till al dente (about 5-8 minutes) drain. Sautee garlic artichokes and sun-dried tomatoes in olive oil till tender. Add crushed tomatoes vegan wine and basil, heat. Layer 9x14 inch pan with noodles. Over noodles place 1/2 of sauce and 1/3 of the cheeses. Continue to layer, placing only the remaining cheese over the top layer. Place in oven and bake till cheese melts.

Preparation Time: 
1hr 15-30 min
Cooking Time: 
Servings: 
10-12
Recipe Category: 

SO HOW'D IT GO?

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