I know what you’re thinking. “Tofu + vegan + lasagna = oxymoron a.k.a. can’t be good.” I will admit, I did avoid this recipe for longer than I probably should have because I was worried about wasting a lot of ingredients if I didn’t like it. Luckily, some of my brothers-in-law were over at our house when the finished product was concluded and decided to give it a try. They kept going back for more! So I know that the good taste wasn’t just me. It’s possible that I downplayed it a lot before they tried it, so their expectations were low, but it’s always nice to know that your efforts weren’t a waste.
Instead of “meat” this recipe incorporates tofu, and instead of “cheese”, I used ground cashews. Surprisingly a wonderful combination!
I found the recipe on engine2diet.com, and I will always recommend checking out this site!
- 1 onion, chopped
- 1 small head of garlic, all cloves chopped or pressed
- 8 ounces mushrooms, sliced
- 1 head broccoli, chopped
- 2 carrots, chopped
- 2 red bell peppers, seeded and chopped
- 1 can corn, rinsed and drained
- 1 package Silken Lite tofu
- ½ teaspoon cayenne pepper
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon rosemary
- 2 jars Engine 2 approved pasta sauce
- 2 boxes whole grain lasagna noodles
- 16 ounces frozen spinach, thawed and drained
- 2 sweet potatoes, cooked and mashed
- 6 roma tomatoes, sliced thin
- 1 cup raw cashews, ground
- Pre-heat oven to 400 degrees.
- Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan.
- Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid.
- Remove them to a large bowl with a slotted spoon.
- Reserve the mushroom liquid in the pan.
- Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl.
- Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
- Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl.
- Add spices to the vegetable bowl and combine.
- To assemble the vegetable lasagna :
- Cover the bottom of a 9-by-13-inch casserole with a layer of sauce.
- Add a layer of noodles.
- Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy.
- Spread the vegetable mixture over the sauced noodles.
- Cover with a layer of noodles and another dressing of sauce.
- Add the spinach to the second layer of sauced noodles.
- Cover the spinach with the mashed sweet potatoes.
- Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
- Cover with foil and bake in the oven for 45 minutes.
- Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let lasagna sit for 15 minutes before serving.
I followed this recipe exactly, and it turned out wonderfully. When I do this again, however, I would probably not cook the broccoli too long. I saw this done on an instructional video and the broccoli looked a lot more green than I mine did. But it tasted just fine.
If you try this, please let me know what you think!!!