The Organised Author

Vegan Lasagna



Merry Christmas!
Author Heidi J. Hewett wishes to share her recipe for a delicious lasagna:



Vegan Lasagna Recipe

I love this recipe because it’s so easy, and you can vary the ingredients!

INGREDIENTS


1 pkg no-boil/oven-ready lasagna noodles (regular or rice if you’re gluten-free)
1 large jar tomato sauce (I use Butternut Squash sauce)
1 large pkg extra-firm tofu
1 small pkg spinach (fresh or frozen)
½ onion, chopped
1 Tbl olive oil
½ tsp Italian spices
½ tsp garlic powder (optional)
Optional: 1 pkg Daiya dairy-free ‘mozzarella’ cheeze shreds, or regular cheese

DIRECTIONS


§  Preheat oven to 350 degrees.
§  Pre-cook the veggies in a little olive oil, if you’re using, like the spinach. Mushrooms, artichoke hearts, peppers, olives—lots of great possibilities. I let the spinach cool and then chopped it in the food processor so it would mix better.
§  In a medium bowl, mash the tofu. Stir in spices, and any veggies.
§  On the bottom of a 9x13” pan, spread a layer of sauce, then a layer of noodles, then a layer of the tofu mixture, then shredded cheeze (if you’re using), then more sauce, and repeat until you run out of ingredients (usually 2 or 3 layers), ending with a layer of noodles.
§  On top of the last bed of noodles, spread tomato sauce and sprinkle with the rest of the shredded cheeze, or leave plain.
§  Cover with foil and bake about 50 minutes. Remove foil and bake 10 more minutes. Remove from oven and let cool 10-15 minutes before cutting.

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