ingredients:

1 half-pound box
lasagna noodles
2 TBSP olive oil
1 onion, chopped
4 cloves garlic, minced
1 pkg. frozen
spinach, thawed
1 28 oz can of whole
tomatoes, drained
1 6 oz can mushrooms
1 cup tomato sauce
½ cup red wine
1 tsp basil
1 tsp thyme
1 package of soft tofu
½ cup nutritional
yeast flakes
1 TBSP soy sauce
½ tsp garlic powder

Been a while since you've had some homemade lasagna? Here's a great vegan recipe that I'm sure will become one of your favorites. It's a little labor intensive, but it makes a bunch, so it's worth it.

Cook lasagna noodles according to package directions. Drain.

In a large skillet, sauté onions and garlic in olive oil.

Add spinach, tomatoes, mushrooms, tomato sauce, red wine, basil, and thyme.

Simmer for 15 minutes, stirring occasionally.

Place tofu in a medium bowl, mash. Add nutritional yeast flakes, soy sauce, and garlic powder. Mix well.

Spray a large baking pan with cooking spray. Layer lasagna noodles, vegetable mixture, then tofu mixture. Repeat until all of the vegetable mixture and tofu mixture are used up. End with a layer of the vegetable mixture.

Bake in a 350°F oven for 30 to 40 minutes. Let stand 10 minutes before cutting.

    back    top