Ingredients:
Tofu 'cheese' mixture:
- 1 pkg. tofu
- Olive oil
- Pitted olives (whatever kind you like)
- Fresh basil
- Fresh garlic
- Fresh parsley
Sauce:
- 12 oz. vegan TVP (rehydrated) or frozen veggie ground "beef"
- 1 jar plain vegan tomato sauce
- 4 Tbsp. sugar
- 2 Tbsp. olive oil
- Fresh basil and garlic to taste
- Optional splash of *vegan* cooking wine
Filling:
- 3 cups fresh spinach, steamed
- 1 small pkg. mushrooms
- 2 Tbsp. olive oil
Instructions:
Mash tofu. Add about 2 Tbsp. olive oil, several Tbsp. diced basil and parsley,
1 Tbsp. garlic, olives. Allow to marinate several hours or overnight. Thaw TVP. Mix all sauce ingredients together and set aside. Toss spinach and mushrooms in oil and set aside. In a 13x9" pan, alternately layer vegan (eggless) lasagna noodles, spinach mixture, tofu mixture and sauce mixture. On final layer, place noodles, sauce mixture, fresh
parsley and fresh basil. Bake at 400 for 30 mins. Serves 6-8.
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