1 box whole wheat lasagna (around 1 lb.)
vegetable oil for frying
1 lb firm tofu
3/4 cup soy milk
5 large onions
4 garlic cloves, minced
a lot of fresh mushrooms... the more, the better. Try Portobello, Shiitake, Oyster... pick your favorite type.
This is the first recipe I enter here, I hope you all enjoy it :)
It will take a lot of onions, but believe me... it will taste just right.
Cook the lasagna with a little vegetable oil (not allowing it to stick). Drain.
Chop 3 large onions and sauteé them on vegetable oil until the onions are caramelized.
Blend the soy milk + tofu + caramelized onions + 4 tablespoons of olive oil. Add salt and vegan parmesan (be generous!) to taste. Add a pinch of black pepper, if desired.
Chop 2 large onions and sauteé on vegetable oil, for about 5 minutes. Now add the mushrooms to it, they have to be very thinly sliced. Add the 4 garlic cloves, minced. Add 2-3 tablespoons of soy sauce and let it fry until the onions are very soft. Taste it. It should be delicious, add extra seasoning if desired.
Now put the lasagna together:
- A bit of white sauce on the bottom - Layer of pasta - Layer of white sauce (be generous on ALL the layers of sauce and mushrooms) - Layer of mushrooms/onions/garlic mixture
Repeat... finish with some white sauce and sprinkle parmesan cheese.
Bake at 350 degrees Fahrenheit for about 20 minutes and enjoy!