Ingredients (use vegan versions):
- lasagna type pasta
- 1 bottle of vegan pasta sauce, or homemade vegan pasta sauce
- 2 packets Yves vegan "ground beef" substitute (I'm going to try with textured soy protein next time)
- 1 and 1/2 packet firm tofu crumbled
- 1-2 bags frozen spinach or fresh equivalent
- onions -- finely chopped, quantity optional
- roasted bell peppers (red, yellow and orange)-- quantity to taste
- sundried tomatoes, calamata olives -- quantity to taste
- plenty of basil, thyme and oregano (fresh is yummier)
- salt and pepper to taste
Directions:
Cook the lasagna according to directions.
Pre-heat oven to 400 degrees Fahrenheit.
In a pan, saute the onions (garlic optional), when
transparent add the crumbled tofu. After about
five minutes, add the spinach, toss and add spices
(basil, oregano etc. salt and pepper). I'm a spice
freak so I added some cayenne pepper too.
In another pot, add the vegan "ground beef" (it
doesn't have to be Yves, and I'm going to try TEXTURED SOY PROTEIN
for texture next time). Let that cook (if frozen,
it'll take a bit of time, so try to defrost it).
Then add the sauce and turn heat to medium.
Roughly chop the roasted pepper, sun dried tomatoes
and the calamata olives. Add to the sauce and
stir. A really cool flavour enhancer is adding the
juices that the tomatoes and olives and peppers
were in (assuming you bought the pepper and didn't
roast at home). Let it simmer and taste for
flavour. Add some of the spices, so it's not
entirely contradicting the tofu-flavour.
In your baking dish, grease it with olive oil. Add
a THIN layer of the tomato sauce and then line
with pasta. Add more sauce mixture, then the tofu
and another layer of lasagna; sauce and let the
tofu mixture be the top layer. For a colourful
appearance, add the roasted peppers on top,
scattered around. Bake for 30 - 40 minutes,
covered in foil (I forgot to do that the first
time, but my non-vegan friends STILL loved it).
Take it out of the oven and let it sit for about
15 minutes before serving. I like to serve it with
vegan sourdough vegan bread coated with olive oil,
basil, oregano and garlic salt toasted in the oven
to a nice brown shade.
Hope you like it! Please email comments and such,
I have some other ideas for this that I'd like to
share.
Serves: 5-6
Preparation time: 1.5 hours
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