Veggie Lasagna
POSTED: 10:02 am HST July 18, 2007
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Ingredients: I cooked Barilla brand Lasagna noodles, per package directions. 2 jars of spaghetti sauce. (Plain tomato basil works best.) Soy parmesan cheese (found in fridge section Down To Earth) Soy cheese Ingredients For Tofu Spinach Filling: 1 package frozen spinach chopped (thawed) 1 and a half packages of soft tofu salt and pepper a dash of Italian seasoning or Thyme Instructions:
- Preheat oven to 325 degrees.
- While noodles are cooking make the tofu spinach filling.
- Combine filling ingredients in a food processor. Set aside.
- In a large frying pan, heat 3 TBS olive oil. Saute 1/2 diced onion, 1 clove of minced garlic. Add about half a package of Gimme Lean veggie sausage. (This comes in a roll at the fridge section Down To Earth.)
- As the veggie sausage browns, season with salt and pepper, and break it with a spatula into small pieces. I season with some chili flakes while its cooking. Set aside.
- Spread a thin layer of tomato basil sauce on the bottom of a 9 inch by 13 inch baking pan. Spread three of the cooked lasagna noodles across the bottom of the pan. (3 should just cover.)
- Spread a layer of the blended tofu spinach filling.
- Cover with another layer of 3 lasagna noodles.
- Cover with a layer of tomato basil sauce.
- Add another layer of noodles, then make a layer with the browned veggie sausage onions. You can grate some soy cheese too. Continue making layers of tofu/spinach, noodles, tomato sauce.
- Top the last layer with soy parmesan and some grated soy cheese. I also sprinkle some chili pepper flakes to give it a kick.
- Bake in the oven for 25 minutes.
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