Vegan Lasagna

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Vegan Lasagna
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 tablespoon vegetable oil
  • ½ to ¼ cup chopped onions
  • 3 garlic cloves, minced or pressed
  • 1 tablespoon dried basil (3 tablespoons fresh)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup chopped Portabello or white mushrooms
  • 3 cups canned tomatoes with juice, chopped (28-ounce can)
  • ½ cup dry red wine
  • 1 tablespoon olive oil
  • 1 cup fresh chopped basil
  • 10 ounces fresh spinach, steamed and drained
  • 3 garlic cloves, minced or pressed
  • 2 cakes firm tofu (12 ounces each, cubed)
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅓ pound lasagna noodles
  1. Warm the oil in a saucepan, add the onions, garlic, basil, salt, and pepper and sauté on medium heat for about 5 minutes.
  2. Add the chopped mushrooms and sauté for another 5 minutes.
  3. Stir in the tomatoes and wine, bring to a boil, and simmer for 15 minutes while preparing the filling.
  4. Preheat the oven to 350º.
  5. Lightly oil a 9 x 13-inch baking pan.
  6. In a blender or food processor, whirl the oil, basil, spinach, garlic, tofu, salt, and pepper to make a thick, smooth filling. Scrape down the sides with a spatula, as needed.
  7. Spread about one fourth of the tomato sauce on the bottom of the prepared pan.
  8. Cover with a layer of noodles, then half of the filling and ladle on another fourth of the sauce.
  9. Repeat the layers of noodles, the rest of the filling, and one fourth of the sauce.
  10. Finish with a final layer of noodles and the rest of the sauce.
  11. Cover and bake for about 45 minutes, until the noodles are soft.
  12. Uncover and return to the oven for another 15 minutes.