Vegan Lasagna
If you have been looking for a dairy free alternative to lasagna try out this recipe for vegan lasagna today. Lasagna, tofu and spinach make this a healthy and flavorful dish.
1/2 lb. lasagna noodles
2 10-oz. packages frozen chopped spinach, thawed and drained
1 lb. soft tofu
1 lb. firm tofu
1 teaspoon sugar
1/4 cup soy milk
1/2 teaspoon garlic powder
2 tablespoons lemon juice
3 teaspoon minced fresh basil
Salt to taste
4 cups tomato ketchup
Cook the lasagna noodles according to the package directions. Drain and set aside.
Preheat the oven to 350 deg F.
Squeeze out as much water from the spinach as possible and set aside.
Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.
Cover the base of a 9x13 inch baking dish with a thin layer of tomato ketchup, then a layer of noodles. Next layer half of the tofu filling. Continue in the same order, using half of the remaining tomato ketchup and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato ketchup. Bake for about 30 minutes.
Try braising the tofu first before layering it for better flavor.