Wednesday, November 16, 2011

Lasagna, My Lasagna

I am looking for a Lasagna recipe that is PHENOMENAL.  I want to have one I make that tells stories.  I thought of trying to master a vegan type but am open to suggestions...this one sounds pretty delish....

  • 2 tsp. olive oil
  • 2 medium onions, chopped (2 cups)
  • 3 cloves garlic, minced (1 Tbs.)
  • 10-oz. bag fresh baby spinach
  • 2 12-oz. pkgs. firm tofu, drained
  • 1 8-oz. pkg. vegan cream cheese
  • 1/2 cup chopped fresh basil
  • 1/4 cup nutritional yeast
  • 5 1/2 cups marinara sauce
  • 12 uncooked whole-wheat lasagna noodles
  • 12 oz. vegan Italian sausage links, cut into thin rounds, or soy sausage crumbles, broken apart
  • 1 cup shredded mozzarella flavor rice or soy cheese (3 oz.)
Want to try it? 
Heat oven to 375 degrees. 

Saute onions & garlic, add spinace & wilt.  Transfer to processer & add tofu, cream cheese, basil & nutritional yeast until smooth & thick.  Season with salt/pepper.

Start layering with red sauce, noodles, filling & finish with remaining sauce/shredded cheese on top.

Cover/bake for 30 minutes until bubbling hot.  

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