How to Make Vegan Lasagna

Whoever said being vegetarian was deprivation probably never tasted vegan lasagna. Vegan lasagna combines a variety of vegetables in a delicious way to give you an absolute treat. After you have a bite, you will be unable to come up with anything that tasted better. Vegetables have been portrayed as a punishment since our childhood when we were forced to finish our greens. However, recipes like this prove that vegetables are as good as any meat. They are tasty, juicy and full of nutrients. The lasagna here is loaded with iron and anti-cancer nutrients.

Prep time: 1 hour
Bake time: 30 min
Total time: 1 hour and 30 min
Yield: 2 servings
Utensils: Oven, pot, paper towels, blender, mixing bowl, baking pan, serving platter

Ingredients:
Lasagna noodles: 1/2 pound
Thawed frozen chopped spinach: 2 packages (10 oz. each)
Fresh spinach: 1 bundle
Soft tofu: 1 pound
Firm tofu: 1 pound
Sugar: 1 tablespoon
Soy milk: 1/4 cup
Cloves garlic: 3
Lemon juice: 2 tablespoons
Dried basil: 2 teaspoons
Dried oregano: 1 teaspoon
Tomato paste: 6 oz can
Stewed tomatoes with juice: 3 cans (28 ounces each)
Baking pan: 9×13-inch

Instructions

  • 1

    The lasagna packet comes with instructions to cook it. This usually involves boiling the noodles in water. Do so according to packet instructions.

  • 2

    Preheat your oven to 350 degrees so that it is warm when you start baking the lasagna.

  • 3

    If you are using canned spinach, squeeze it. If you are using fresh, clean it thoroughly and free itof any dirt. Now chop it into shreds. Take the tofu blocks, wash them and dry them with paper towels.

  • 4

    Take the blender and add to it the washed tofu, sugar, soy milk, garlic cloves, lemon juice, basil and oregano and blend them all together to make a smooth mixture.

  • 5

    In a large mixing bowl, add the spinach and pour in the tofu mixture. In another mixing bowl, mix in the skewed tomatoes with the tomato paste that you have.

  • 6

    On the baking pan, layer the tomatoes, the lasagna noodles and then the tofu-spinach mixture. Layer them in a way that you have two layers of the noodles and between them the tomato and tofu mix.

    Bake your lasagna in the pre-heated oven for half an hour. Serve hot.

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