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Vegan Lasagna

Ingredients

2 tbs

olive oil

1 cup

chopped onion

3 cloves

garlic, minced

6 oz

Can tomatopaste

3 (28-oz.) cans

peeledplum tomatoes, chopped with juices reserved

1/2 cup

chopped freshbasil

1/2 cup

chopped freshparsley

1 1/2 tsp

driedoregano

1/2 tsp

crushed redpepper flakes (optional)

Salt and ground blackpepper to taste

Lasagna:

1 tbs

salt

1 lb

dry uncookedeggless lasagna noodles

2 (16-oz.)

packages firmtofu, drained

2 cloves

garlic, minced

1/4 cup

chopped freshbasil

1/2 cup

chopped freshparsley

Salt and ground blackpepper to taste

The following recipe is from the Vegetarian Times: http://www.vegetariantimes.com (scroll down to the bottom of the page). I haven't made it yet, but I plan to! it sounds pretty good.

A meatless and cheeseless lasagna that even your mother could love.
The tomato sauce recipe makes enough to serve on the side or to freeze and enjoy later with pasta.

Tomato Sauce:

Preparation

For the sauce, in large, heavy saucepan, heat oil over medium heat.
Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 minutes.
Add tomato paste and cook, stirring, for 1 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, 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.
Spoon over about 1 1/2 cups sauce and top with another layer of noodles.
Cover with one-third tofu mixture and top with 1 1/2 cups of sauce and another layer of noodles.
Top with remaining tofu mixture and 1 cup sauce.
Cover with foil and bake 30 minutes.
Remove from oven and let stand about 15 minutes before cutting and serving.
Serve with remaining sauce. Makes 12 servings.

Per Serving: 219 Cal.; 13 g Prot.; 6 g Fat; 27 g Carb.; 0 Chol.; 493mg Sod.; 3 g Fiber.

Recipe group: Main.

Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).
Thank you in advance.

This recipe from elizabeth - elizabeth@boone.net was inserted by Renato Pichler / 2002-04-30 22:27:28

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