Ingredients
- sauce
- 2 tablespoons olive oil
- 1 ½ cups onion, chopped
- 3 tablespoons garlic, minced
- 7 cups peeled plum tomatoes, (2 x28-ounce cans)
- ⅓ cup tomato paste
- ½ cup basil, chopped
- ½ cup parsley, chopped
- 1 teaspoon salt and pepper
- 1 pound dry lasagna noodles
- tofu filling
- 2 pounds firm tofu, (2 16-ounce packages)
- 2 tablespoons garlic, minced
- ¼ cup basil, choppped
- ¼ cup parsely, chopped
- 1 tablespoon fresh oregano, chopped (or 1.5 tbsp dried)
- ½ teaspoon salt
- pinch pepper
- 2 pounds fresh spinach, large stems removed, or 3 10-ounce packages frozen spinach. thawed and drained
Directions
1. Make the sauce: In a large, heavy saucepan over medium heat, heat the olive oil. Add the onions, and saute them until they are soft, about 5 minutes. Add the garlic, and cook 5 minutes more. Then add the tomatoes, juice and all, along with the tomato paste, basil, and parsley. Stir well, turn the heat to low, and let the sauce simmer for 1 hour. Add the salt and pepper.
2. While the sauce is cooking, bring a large kettle of salted water to boil. boil the lasagna noodles for 9 minutes, then drain them and rinse them well.
3. Preheat the oven to 400 degrees. Place the tofu blocks in a large bowl. Add the garlic, basil, parsely, and oregano. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Continue until the ingredients are well mixed.
4. If you are using fresh spinach, bring 1/2 cup water to a boil in a large stockpot. Add the spinach, cover the pot, and boil the spinach for 3 minutes. Invert the pot over a colander, and let the spinach drain for 1 to 2 minutes.
5. Assemble the lasagna: Spread 1 cup of the tomato sauce in the botom of a 9-by-13-inch casserole pan (23-by-30-cm). Add a single layer of lasagna noodles, and sprinkle one-third of the tofu mixture over the noodles. If you are using fresh or frozen spinach, distribute it over the tofu. Next ladle on 1-1/2 cups tomato sauce, and top it with another layer of the noodles. Then sprinkle another one-third 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 one-third of he tofu, and spread the remaining tomato sauce over all.
6. Cover the pan with foil, and bake the lasagna for 30-minutes. Serve it hot.
Adrienne's Vegan Lasagna. To import, drag image to your MacGourmet recipe box.