This lasagna is VERY good and is also a vegan recipe.
Ingredients
- 2 tablespoons olive oil
- 1 ½ cups chopped onion
- 2 tablespoons minced garlic
- 4 (14.5 ounce) cans stewed tomatoes
- 1/3 cup tomato paste
- ¼ cup chopped fresh basil
- ¼ cup chopped parsley
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 (16 ounce) package lasagna noodles
- 2 pounds firm tofu
- ground black pepper to taste
- 3 (10 ounce) packages frozen chopped spinach, thawed and drained
Directions
Step 1
Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
Step 2
Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
Step 3
While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
Step 4
Preheat the oven to 400 degrees F (200 degrees C).
Step 5
Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
Step 6
Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9×13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
Step 7
Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 511 | |
% Daily Value * | |
Total Fat16g | 20% |
Saturated Fat2g | 12% |
Sodium1074mg | 47% |
Total Carbohydrate70g | 25% |
Dietary Fiber11g | 39% |
Total Sugars12g | |
Protein33g | |
Vitamin C37mg | 183% |
Calcium1030mg | 79% |
Iron10mg | 58% |
Potassium1384mg | 29% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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