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Vegan Lasagna Recipe


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     Vegan Lasagna

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   12
  Cabernet Sauvignon

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

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.

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