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Vegan Lasagna with Veggies and "Meat" |
Ingredients (use vegan versions):
- 1 box lasagna noodles
- 2 jars of lasagna/spaghetti sauce
- 2 pouches (or 1 box) of vegan "ground beef" crumbles
- 2 cups lightly cooked veggies of choice (any combination of spinach, zucchini, black olives, mushrooms)
- 8-10 oz. vegan soy cheese
- 1 16 oz. tub of firm tofu (not silken)
- 1 8 oz. tub of vegan "cream" cheese (optional, but makes a nice consistency)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 cloves of garlic
- 3 tablespoons nutritional yeast (optional, but good)
- 1/2 teaspoon of oregano
- 1/2 teaspoon of basil
- salt and pepper to taste
Directions:
Boil water and cook lasagna noodles. Drain when
cooked and let cool. Meanwhile, cook the veggies if
raw. Microwave the veggie burger crumbles according to box
directions. Shred the vegan soy cheese.
Put the last nine ingredients, starting with tofu,
(except Tofutti cream vegan cheese) into a food
processor. Use the pulse function to keep the
coarse texture of the tofu. If adding Tofutti,
microwave for 30 seconds to soften. Use a wooden
spoon to mix lightly into the blended ricotta
mixture.
Layer the ingredients in two or three layers, starting
with noodles, then sauce, then tofu ricotta, then
veggies. Repeat. Top it with a layer of sauce and
vegan soy cheese. Bake for 40 minutes at 350 degrees.
Cool slightly, eat and enjoy. Contains 6-8 servings.
Serves: 6-8
Preparation time: 1 hour
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