Ingredients
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8 ounces lasagna noodles, cooked and drained
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1/2 cup tomato sauce
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14 ounces extra firm tofu
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1/4 cup soymilk
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1 teaspoon dried oregano
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2 teaspoons dried basil
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1 teaspoon salt
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2 tablespoons lemon juice
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2 garlic cloves, minced
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1 small onion, minced
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2 cups spinach, chopped
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1/4 cup olive oil
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1 medium sweet red pepper, julienned
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8 ounces fresh mushrooms, sliced
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2 small zucchini, cut into 1/4 inch slices
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2 medium carrots, sliced very thin (or shredded)
Instructions
- Preheat over to 350 degrees.
- In a blender or food processor, combine the tofu, soy milk, oregano, basil, salt, lemon juice, garlic, and onion. Blend until the mixture has the consistency of ricotta cheese.
- Stir in the chopped spinach and set aside.
- In a large saucepan, saute the red pepper, mushrooms, zucchini, carrots in the oil until crisp-tender. (Feel free to add any other veggies that you like. I just use the ones listed as a starting point.).
- Stir in the tomato sauce and water.
- Bring to boil, then cover, reduce heat and simmer for 30 minutes, stirring occasionally. (If you find that the veggie mix is too thin, uncover for last 5 minutes.).
- Cover bottom of lasagna pan with 1/2 cup tomato sauce.
- Layer with lasagne noodles, trimming to fit, if needed.
- Cover with a layer of 1/2 the tofu mixture, then layer of noodles, then layer of 1/2 the veggie mixture, then layer of noodles, then remaining tofu mixture, another layer of noodles, and then top with the remaining veggie mixture.
- Bake, uncovered for 30-35 minutes. Remove from oven and let stand 5-10 minutes before cutting and serving.