Wednesday, January 18, 2012

Lasagna to cry for

Lasagna to cry for

2 26 oz bottled spaghetti sauce
1/2 onion diced
2 cloves of garlic minced
1/2 red bell pepper diced
1 zucchini diced
1 Tbs oil

1 lb x-firm tofu drained and mashed
1 cup frozen spinach thawed
1/2 cup cashew
1 cup water
2 Tbs nutritional yeast flakes
1/2 cup vegan cream cheese
1 Tbs onion
1 tsp salt
1 clove garlic
1 lb lasagna noodle, uncooked (I used DeBoles Organic Jerusalem Artichoke Flour lasagna noodles)
2 cups vegan mozzarella cheese, shredded, optional (I used Daiya vegan cheese)
Dried parsley to garnish

step 1
Preheat oven to 375 degrees.

step 2
In a skillet on medium heat sauté onion, garlic, red bell pepper, and zucchini until tender. Add spaghetti sauce and set aside.

step 3
In another bowl place mashed tofu and spinach. Place water, cashew, cream cheese, onion, garlic, salt and nutritional yeast flakes in a blender or food processor and blend until creamy. Mix into tofu and spinach.

step 4
Place a thin layer of spaghetti sauce in the bottom of a casserole dish. Cover sauce with uncooked noodles about 4 leaving space for noodles to expand. Cover noodles with tofu mixture, then dribble a thin layer of sauce over the tofu mixture. Next cover with noodles, then tofu mixtures then place a layer of sauce, then a layer of noodles, then sauce.

step 5
You may place the mozzarella cheese and sprinkle dried parsley to garnish.

step 6
Bake for 45 minutes covered with foil, to make sure noodles are cooked then uncover for 10 minutes. 

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