Vegetable Lovers' Vegan Lasagna
Yield: 8 Servings  VG, VN, DF, EF

6 Lasagna noodles -- (OR as much as needed) 3/4 lb Tofu 1/2 c -- to 3/4 c Tomato paste or sauce 1 1/2 c Tomato sauce -- (as much as desired) 1 sm Bunch Chard (or spinach) 2 1/2 tb Nutritional yeast

1/4 ts Salt 3/4 ts Thyme 3/4 ts Basil 2 1/2 tb Canola oil 2 sm Onions; -OR- 3/4 lb Mushrooms 2 Celery stalks 1 c Cauliflower

Mash up the tofu in a bowl and add salt, nutritional yeast, spices, tomato paste. Chop the celery, cauliflower, and onion finely and saute in oil. When mostly cooked add the mushrooms, sliced. When the mushrooms are done, add the vegetables to the tofu and mix well.

Cook the lasagna noodles in water until done. This can be done beforehand to save time. Grease your casserole pan lightly with some oil to help prevent sticking. Place a layer of noodles down and spoon some tomato sauce over it. Put a layer of tofu/veggies down.

Saute the chard (or spinach) in a pan with just a little bit of oil. When completely cooked down and soft, add half to the lasagna, spreading evenly over the layer. Add more sauce, then noodles, then tofu mixture, then another layer of chard. Top with more sauce, more noodles and a large amount of sauce (to prevent any burning or drying out of the noodles when they're cooked).

Preheat oven to about 350 or 375 and cook roughly 35 minutes, or until bubbly and hot. SERVE!

"An excellent vegan lasagna. The nutritional yeast gave it a bit of a cheesy flavour which I think is far better than using fake cheese."

Dorothy Wilson, tester

Fall 2001 Vegetarian Page
www.recipenet.org

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Last modified: April 09, 2002