Monday, April 14, 2003

My vegan lasagne recipe

EnRg Rice Lasagne Noodles (or your choice of lasagne noodles)
1 Pkg Firm Tofu
1 bag of Organic Frozen Spinach
1 Jar of Trader Joes Organic Marinara (or homemade even better!)
2 cups mixed steamed veggies, your choice (suggestions: chopped broccoli, carrots, zucchini)
3 T Vegan Parmesan
2 Cloves Garlic
1/3 cup black olives
1 t. pepper

Preheat oven to 400f. Prepare noodles as per package instructions. In the food processor (or blender), blend the package of firm tofu with 1/4 cup of your marinara, bag of spinach, 2 T of the parmesan, garlic & pepper until well blended.

Add a layer of noodles to a non-stick 9x13 baking dish or lightly oiled glass baking dish. Then spread 1/3 of the tofu mixture on top of that and 1/3 of the steamed veggies. Then, add another layer of noodles & so on until you have used up the noodles (top layer should be noodles). Then pour the rest of the sauce over the entire lasagne, and sprinkle with the remaining Tbsp of parmesan and the olives. Bake for 25 minutes. Remove from the oven, cool a bit & serve with a nice big salad.