This lasagna is VERY good and is also a vegan recipe.
Ingredients
- olive oil: 2 Tbsp
- ½ cups chopped onion: 1 piece
- garlic: 3 Tbsp (minced)
- stewed tomatoes: 4 cans (14.5 ounce cans)
- tomato paste: 0.33333 cup
- fresh basil: 0.5 cup (chopped)
- parsley: 0.5 cup (chopped)
- salt: 1 tsp
- ground black pepper: 1 tsp
- lasagna noodles: 1 pack (16 ounce pack)
- firm tofu: 2 pound
- garlic: 2 Tbsp (minced)
- fresh basil: 0.25 cup (chopped)
- parsley: 0.25 cup (chopped)
- salt: 0.5 tsp
- ground black pepper: (to taste)
- frozen chopped spinach: 3 packages (10 ounce packages, drained)
Metric Conversion
Stages of cooking
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Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
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Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
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While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
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Preheat the oven to 400 degrees F (200 degrees C).
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Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
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Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
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Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.
