Vegan Lasagna
Vegan Lasagna recipe made with fresh healthy ingredients
Vegan Lasagna recipe made with fresh healthy ingredients
- 1/2 teaspoon salt
- 1 teaspoon salt
- ground black pepper to taste
- 2 tablespoons olive oil
- 1/2 cup chopped fresh basil
- 1 teaspoon ground black pepper
- 1/4 cup chopped parsley
- 1/4 cup chopped fresh basil
- 1 1/2 cups chopped onion
- 3 tablespoons minced garlic
- 4 (14.5 ounce) cans stewed tomatoes
- 1/3 cup tomato paste
- 1/2 cup chopped parsley
- 1 (16 ounce) package lasagna noodles
- 2 pounds firm tofu
- 2 tablespoons minced garlic
- 3 (10 ounce) packages frozen chopped spinach thawed and drained
- Carbohydrate 78.9038147463759 g
- Cholesterol 0 mg
- Fat 32.5522402978554 g
- Fiber 11.5924471158514 g
- Protein 73.3334591032227 g
- Saturated Fat 4.92405136357515 g
- Serving Size 1 1 recipe (1333g)
- Sodium 455.623805121173 mg
- Sugar 67.3113676305245 g
- Trans Fat 3.00209049052555 g
- Calories 875 calories
Step-by-step
- 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.
- 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.
- 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.
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.
I'm a busy mom of two, and I'm always looking for easy and healthy meals that my family will love. This Vegan Lasagna recipe is perfect for those busy weeknights when you need a quick and satisfying meal.
This lasagna is made with fresh, healthy ingredients, and it's packed with flavor. The tofu mixture is a great source of protein, and the vegetables add a delicious crunch. The best part is that this lasagna is so easy to make. Simply assemble the layers and pop it in the oven. In just 30 minutes, you'll have a delicious and healthy meal that the whole family will enjoy.
I love to serve this lasagna with a side salad or a piece of crusty bread. It's also a great meal to freeze for later. Simply let it cool completely, then wrap it tightly in plastic wrap and freeze. When you're ready to eat, thaw it overnight in the refrigerator and then reheat it in the oven.
This Vegan Lasagna is a delicious and healthy meal that's perfect for busy families. It's easy to make, and it's packed with flavor. Give it a try tonight, and I know you'll love it!
Here are some tips for making this Vegan Lasagna:
- Don't overcook the lasagna noodles. They should be cooked al dente, or slightly firm to the bite.
- If you don't have tofu, you can substitute another plant-based protein source, such as lentils or beans.
- To make this lasagna gluten-free, use gluten-free lasagna noodles.
- This lasagna is a great meal to freeze for later. Simply let it cool completely, then wrap it tightly in plastic wrap and freeze. When you're ready to eat, thaw it overnight in the refrigerator and then reheat it in the oven.
