For the Lasagna:
1 lb firm tofu, crumbled
28 oz jar of pasta sauce
8-10 ounces of rice lasagna noodles, uncooked
5 oz. fresh spinach
16 ounces non-dairy mozzarella "cheese," shredded
1/2 cup rice or soy Parmesan “cheese”
For the steamed vegetables:
1 cup chopped broccoli
1 cup sliced carrots
1 tsp Italian seasoning
For the Lasagna:
Preheat the oven to 350 degrees.
Crumble the tofu and mix into the pasta sauce. In a 9x13 inch pan, spread a little bit of the sauce on the bottom. Cover with a layer of raw lasagna noodles. Spread half of the pasta sauce/tofu mixture on top of noodles – be sure to cover the noodles completely. Place half of the spinach over sauce. Cover with half of the "mozzarella" cheese. Repeat. Sprinkle Parmesan "cheese" on top. Cover with foil and bake for about 60 minutes. Check that the noodles are soft with a knife or toothpick. Remove from oven and let lasagna set for 5-10 minutes before serving.
For the steamed vegetables:
Chop the broccoli and carrots into bite-size pieces. Add 1" of water to a sauce pan or wok. Insert a steaming basket, cover and bring the water to a boil. Place broccoli, carrots and seasoning in basket. Cover and steam for 5-7 minutes.
If you can't find rice lasagna, substitute any whole grain lasagna.
Look for Vegan Gourmet, Veganrella, Daiya, Follow Your Heart or Dr. Cow.
Other options for steamed veggies: cauliflower, kale, Swiss chard, green beans, asparagus or cabbage.
Use basil, oregano, marjoram or thyme in place of Italian seasoning.
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Created by Lester
Curry means "sauce" and is typically a blend of several spices. Use this blend in your favorite curry dishes.
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