Lasagna
I have never met a person who doesn’t like lasagna. Some like the classic lasagna while others prefer the vegetable or spinach versions. I developed my own recipe a few years ago which I shared with my friends tonight and I’d like to share with you.
For the noodles, I prefer to use the “oven ready” kind which require no boiling. However, if you don’t have access to these or simply want to use classic lasagna noodles, cook them according to the directions on the package.
9 lasagna noodles, cooked or “oven ready” kind
12-14 oz textured soy protein
1 jar favorite vegan pasta sauce
24 oz firm tofu, crumbled
1/8 tsp nutmeg
1/2 tsp salt
1/4 tsp ground pepper
1 tbsp parsley, chopped
2 cups vegan cheese, shredded
1. Cook soy protein over medium heat until warm. Add vegan pasta sauce and simmer for 5 minutes.
2. In large bowl, combine tofu, nutmeg, salt, pepper and parsley.
3. Preheat oven to 350 degrees.
4. Add a thin layer of the sauce mixture to the bottom of a 9×13 baking dish and line with lasagna noodles. Add another layer of the sauce mixture, then a layer of the tofu mixture and another layer of noodles. Repeat this two more times. Add a final layer of the sauce mixture. Top with the vegan cheese.
5. Cover with foil and bake for 1 hour if using “oven ready” noodles or 30 minutes if using cooked noodles. Broil uncovered until top is golden brown.
6. Take out of the oven and let it sit for about 15 minutes before serving.
I like to serve this with garlic bread. Take a few pieces of bread, coat with olive oil and minced garlic and toast in the oven until golden.
