Free Online Recipes
|

Sign Up login
 
 

Vegan Lasagna Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
Email This Recipe
 

 

 



     Vegan Lasagna

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   12
Wine/Beverage
Recommendations
  Cabernet Sauvignon

Ingredients
1 lb. soft tofu
1 lb. firm tofu
1 T. sugar
1/4 c. soy milk
1/2 tsp. garlic powder
2 T lemon juice
3 T. minced fresh basil (can substitue with dried basil-use less)
2 tsp. salt
52 oz. pasta sauce (Paul Newman's Sockarooni is best!)
 
1 - 12 oz. jar roasted red peppers
1 large eggplant (steam slightly if desired)
2 c. shredded carrots
1 lb. fresh spinach
24 lasagna noodles (can use gluten-free)
vegan parmesan cheese or nutritional yeast

Instructions
Preheat oven to 350 degrees F. Prepare the lasagna noodles according to the package directions and lay out on non-lint towels spraying with oil to keep from sticking if desired.
Place first eight (8) ingredients in a food processor and blend until smooth.
Cover the bottom of two 9x13 baking pans with a thin layer of pasta sauce. Begin layering with noodles (usually 3 fit nicely in one layer), tofu mixture, pasta sauce, spinach, and other vegetables and repeat two more times ending with a layer of noodles and sauce. You can sprinkle with vegan parmesan cheese or nutritional yeast if desired.
Bake for 35-45 minutes ujntil heated through and bubbling around the edges. Let sit for about 5 minutes to settle.
Serving Suggestions
This recipe can be cut in half to make one pan of lasagna. Serve with steamed broccoli, cauliflower, and carrots.


Originally Submitted
7/25/2012





0 Out of 5 from 0 reviews

You can add this Vegan Lasagna recipe to your own private DesktopCookbook.

 

 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2012 DesktopCookbook. All rights reserved.
Developed by
Integrated Sales Resources.