Recipe: Vegan Lasagne

This week’s recipe is a scrummy vegan lasagna.

Remember that for vegan’s you’ll need egg-free lasagne sheets, which are available in most major supermarkets.

Ingredients

TOMATO SAUCE

2 Tbs. olive oil
1 cup chopped onion
3 cloves garlic, minced
1 6-oz. can tomato paste
3 28-oz. cans peeled plum tomatoes, chopped with juices reserved
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1 1/2 tsp. dried oregano

LASAGNA

1 Tbs. salt
1 lb. dry uncooked eggless lasagna sheets
2 16-oz. pkg. firm tofu, drained
2 cloves garlic, minced
1/4 cup chopped fresh basil
1/2 cup chopped fresh parsley

Method

Heat oil in a large pan over medium heat. Add the onion and garlic stirring frequently, until onion is soft (5 minutes.) Add tomato paste and cook, stirring, for 1 minute. Add tomatoes with juice, basil, parsley, oregano. Cover and simmer over low heat about 1 hour. Season with salt and pepper.

Meanwhile, bring large pot of water to boil. Add salt and lasagne sheets (egg-free version for Vegans). Cook until al dente, about 12 minutes. Drain, rinse with water and drain again.

Preheat oven to 400°F. Crumble tofu into medium bowl. Add garlic, basil, parsley, salt and pepper. Stir until well blended.

Spoon about 1 cup sauce over bottom of 13×9-inch baking dish. Add a layer of lasagne sheets and top with one-third tofu mixture. Spoon over about 1 1/2 cups sauce and top with another layer of lasagne sheets. Cover with one-third tofu mixture and top with 1 1/2 cups of sauce and another layer of lasagne sheets. Top with remaining tofu mixture and 1 cup sauce.

Cover with foil and bake 30 minutes. Remove from oven and let stand about 15 minutes before cutting and serving. Serve with remaining sauce.

This is an edited version of a recipe that appeared on https://www.vegetariantimes.com

March 11, 2019