Wednesday, February 24, 2010


I love lasagan. Hot and bubbly noodley goodness with whatever selection of delicious veggies tickle your fancy .. what’s not to love?!

This recipe is a combo of a few that I have used over the years, with of course my own personal tweaks.

It’s divine … I hope you enjoy!


9 whole wheat lasagna noodles
1 pkg frozen chopped spinach, thawed and squeezed dry
5 large Portobello mushrooms, sliced
2 small zucchinis, sliced into rounds
1 tbsp safflower oil
1 pkg soft organic tofu
1 pkg pressed organic tofu
1/4 cup organic soymilk
1/2 tsp garlic powder
2 tbsp lemon juice
1 1/2 tbsp dried basil
2 tsp salt
1 jar of organic tomato sauce
2 cups Vegan Gourmet Mozzarella Cheese Alternative, shredded

Pre-heat oven to 350 degrees.

Prepare the lasagna noodles according to package directions. Drain carefully and set aside on a towel.

Heat ½ tbsp oil in a large pan over medium heat, Sauté mushrooms until soft and dark. Remove from heat and set aside

In the same pan, heat remaining oil over medium heat. Add zucchini rounds and sauté until soft and lightly browned. Remove from heat and set aside.

In a blender, combine tofu, soymilk, garlic powder, lemon juice, basil and salt and blend until smooth.

In a large bowl, mix tofu blend and spinach until well combined

Cover the bottom of baking pan with a layer of tomato sauce, followed by a layer of noodles.

Add layer of tofu spinach mix and then another layer of noodles.

Evenly layer mushrooms & zucchini, then tomato sauce, followed by another layer of noodles

Use remaining tofu spinach mixture as final layer, ending with the remaining noodles covered by the remaining tomato sauce.

Top with shredded “mozzarella”

Bake uncovered for 30 minutes, or until tomato sauce bubbles.

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