Tasty Tofu Vegan Lasagna

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!

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INGREDIENTS:

  • 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

PROCEDURE:

  • 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!!!

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