All-Vegan Tofu Lasagna
2 T. olive oil
1-2 onions, chopped
3 cloves garlic, minced
400 gr. (8 oz)jar pasta sauce (I use Barilla Pomodoro)
500 gr. (10 oz) tomato sauce (just the plain sauce, I use Pommaro classico)
1 t. to 1 T. parsley flakes (depending on taste preference)
1 t. to 1 T. basil (depending on taste preference)
1 t. salt
¼ t. pepper
2 349 gr. (almost a pound) boxes silken tofu (you can use regular tofu, I prefer the silken because it has a similar consistency to Ricotta)
¼ lb. soy cheese, grated
1 t. parsley flakes
1 t. basil
½ t. salt
¼ t. pepper
pinch garlic powder
Barilla Spinach Lasagna – 12 “sheets” (these do not require cooking before making the lasagna)
Preheat oven to 200 degree Celsius (400 F.). Grease lightly (with Pam or other spray on no-stick product) 9x13 baking dish. Put oil, onions and garlic into large skillet, sauté until soft (about five minutes), then add sauces and seasonings. Cook until heated through.
Mix tofu, half of the soy cheese and spices thoroughly in a medium bowl.
Line bottom of dish with a layer of sauce. Place a layer of noodles (4)over sauce, then top with half of the filling. Dot with a small amount of sauce, then another layer of noodles. Top with the majority of the leftover filling (leave a small amount to dot the top of the lasagna), dot with small amount of sauce, and add the last layer of noodles. Place the rest of the filling, and top with all the remaining sauce. Cover with foil and bake for 25 minutes, then remove the foil and sprinkle top with remainder of soy cheese. Bake for another 5 minutes, cool for ten minutes, and serve. 8 servings.
*You can easily convert this recipe into a carnivore’s delight by browning a pound of ground beef for the sauce, substituting Ricotta for the tofu and mozzarella for the soy cheese. Both versions are equally tasty.