Vegan Lasagna Recipe

Category		Entrees - Maindishes
Sub Category		Vegetarian
Servings		12
Wine/Beverage Recommendations		Cabernet Sauvignon

Ingredients

	1 lb. soft tofu
	1 lb. firm tofu
	1 T. sugar
	1/4 c. soy milk
	1/2 tsp. garlic powder
	2 T lemon juice
	3 T. minced fresh basil (can substitue with dried basil-use less)
	2 tsp. salt
	52 oz. pasta sauce (Paul Newman's Sockarooni is best!)

	1 - 12 oz. jar roasted red peppers
	1 large eggplant (steam slightly if desired)
	2 c. shredded carrots
	1 lb. fresh spinach
	24 lasagna noodles (can use gluten-free)
	vegan parmesan cheese or nutritional yeast


Instructions


Preheat oven to 350 degrees F. Prepare the lasagna noodles according to the package directions and lay out on non-lint towels spraying with oil to keep from sticking if desired.


Place first eight (8) ingredients in a food processor and blend until smooth.


Cover the bottom of two 9x13 baking pans with a thin layer of pasta sauce. Begin layering with noodles (usually 3 fit nicely in one layer), tofu mixture, pasta sauce, spinach, and other vegetables and repeat two more times ending with a layer of noodles and sauce. You can sprinkle with vegan parmesan cheese or nutritional yeast if desired.


Bake for 35-45 minutes ujntil heated through and bubbling around the edges. Let sit for about 5 minutes to settle.


Serving Suggestions

This recipe can be cut in half to make one pan of lasagna. Serve with steamed broccoli, cauliflower, and carrots.

Originally Submitted 7/25/2012

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