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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is an easy vegetarian lasagna recipe adapted from Yves Veggie. It can be made Vegan by substituting the mozzarella cheese with soy cheese. I use an Italian herb firm tofu but any plain firm tofu would work just as well. Ingredients:
340 g vegetarian ground beef (mock ground beef) |
3 cups mozzarella cheese (if making vegan) or 3 cups soy mozzarella cheese (if making vegan) |
1 teaspoon olive oil |
1 medium onion, diced fine |
2 minced garlic cloves |
8 ounces firm tofu |
1 tablespoon flour |
1/2 cup frozen chopped spinach (cook according to package) |
9 pieces no-boil lasagna noodles (the kind you do not need to precook) |
5 cups pasta sauce |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon oregano |
Directions:
1. Preheat oven to 350°F.
2. Spray a 9x13 lasagna pan lightly with oil
3. Sauté the onions and garlic in oil over medium heat until soft. Set aside to cool.
4. In a bowl mix tofu with salt, pepper, oregano, flour, cooked spinach and sautéed onions.
5. In another bowl, crumble the vegetarian ground round and mix with 3 cups of tomato sauce.
6. Layer the lasagna pan:.
7. Spread 1/2 cup of the reserved tomato sauce on the bottom of the pan and set 3 lasagna noodles in the sauce (leave space between them – they expand while cooking).
8. Cover noodles with half of vegetarian ground round mixture followed by 1 cup of shredded cheese.
9. Arrange 3 noodles on top followed by the spinach mixture.
10. Spread remaining vegetarian ground round mixture over followed by 1 cup of shredded cheese.
11. Place the last 3 lasagna noodles on top and cover with the rest of the tomato sauce.
12. Top lasagna with remaining cheese & bake for 45 minutes, or until noodles are tender.
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