VEGAN LASAGNA I
This lasagna is VERY good and is also a vegan recipe.
Provided by Alison
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 8
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 69.9 g, Fat 15.8 g, Fiber 11 g, Protein 32.5 g, SaturatedFat 2.3 g, Sodium 1074.1 mg, Sugar 12.4 g
EASY DAIRY-FREE VEGGIE LASAGNA
This lasagna is easy and scrumptious. I got the recipe from Sharon Mello at www.helpforibs.com, who adapted this from a Weight Watchers recipe. I'm posting it in response to a request.
Provided by Kree6528
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Spray 11x7-inch baking dish with nonstick spray.
- Spread 1/3 of sauce on bottom of dish; arrange 3 lasagna noodles in single layer over sauce.
- Top with another 1/3 of sauce, all veggies, all the tofu, half the mozzarella, then remaining noodles in single layer.
- Spread evenly with remaining sauce, cover dish with foil, and bake until noodles are tender and mixture is piping hot, about 1 hour.
- Sprinkle with remaining mozzarella and soy parmesan; bake uncovered 5 minutes longer or until cheese melts.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 116.5, Fat 1.4, SaturatedFat 0.2, Sodium 38, Carbohydrate 18.2, Fiber 0.8, Sugar 1.2, Protein 7.3
DAIRY-FREE LASAGNA
This is the best dairy-free lasagna that can be turned into a vegan meal if you use meat substitute. It is creamy and cheesy like real lasagna. These ingredients are purchased from Trader Joes and Whole Foods
Provided by Dairy-free cook
Categories Lunch/Snacks
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- pre-heat over to 350.
- line 8x13 baking dish with noodles.
- In a separate pot brown meat.
- Add sauce to meat and cook for 10 minutes on low to medium heat.
- ladle sauce to completely cover noodles.
- In a separate bowl combine spices, eggs and garlic-herb cheese until smooth.
- pour just enough of the mixture to cover the sauce.
- Sprinkle the mozzarella over the mixture and add another layer of noodles.
- Repeat steps 5, 7, and 8 until desired layers have been reached or you run out of cheese mixture.
- Top layer, add remaining Mozzarella cheese and some sauce and place in oven.
- Bake for approximately 1 hour.
- Prior to removing from oven turn on broil and broil until brown or desired texture.
Nutrition Facts : Calories 473.6, Fat 34, SaturatedFat 19.7, Cholesterol 220.2, Sodium 1072.8, Carbohydrate 9, Fiber 0.3, Sugar 1, Protein 32.7
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