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Vegan Lasagna

Vegan Recipe

WonderSlim Vegan Protein Powder

Vegan Lasagna with a delicious tomato based sauce with all the favorite Italian seasonings layered into lasagna with eggless lasagna noodles, tofu, garlic, basil, parsley and salt and pepper to taste.

Vegan Lasagna

Ingredients

2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
6 ounce can tomato paste
3 cans (28-oz.) peeled plum tomatoes, chopped with juices reserved
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1-1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
Salt and ground black pepper to taste

Lasagna:
1 tablespoon salt
1 pound dry uncooked eggless lasagna noodles
2 16-oz. packages firm tofu, drained
2 cloves garlic, minced
1/4 cup chopped fresh basil
1/2 cup chopped fresh parsley
Salt and ground black pepper to taste

Recipe Directions

For the tomato sauce, in large, heavy saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring frequently, until onion is soft, about five minutes. Add tomato paste and cook, stirring, for one minute.

Add tomatoes with juice, basil, parsley, oregano and red pepper flakes. Cover and simmer over low heat about 1 hour. Season with salt and pepper.

Meanwhile, bring large pot of water to boil. When water boils, add salt and noodles. Cook until al dente, about 12 minutes, stirring occasionally. Drain, rinse with water and drain again.

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

To assemble the lasagna:

  1. Spoon about 1-cup sauce over bottom of 13-by-9-inch baking dish. Add layer of noodles and top with one-third tofu mixture.
  2. Spoon over about 1-1/2-cups sauce and top with another layer of noodles.
  3. Cover with one-third tofu mixture and top with 1-1/2-cups of sauce and another layer of noodles.
  4. Top with remaining tofu mixture and 1 cup sauce.
  5. Cover with foil and bake 30 minutes.

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

Recipe Note

Honorable mention: July 29 is National Lasagna Day.

Nutrition Information

Recipe makes 12 servings
Calories 219; Fat 6g; Carbohydrate 27g; Cholesterol 0g; Protein 13g; Sodium 493gm; Fiber 3g

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Vegan Fact

Vegetable The bonus benefit of a vegan diet is the ease of kitchen clean-up after preparing a hearty meal. Unless you are using an excess of cooking oils, plant-based foods are not naturally greasy, the pots and pans will not be greasy, and the kitchen sink will not be greasy.






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