Verna's Vegan Lasagna

Ohhh!! this is really good

I am so bummed as I was suppose to have surgery on Monday the 12th. I was all set to go to surgery and they found out I had an infection. So they scheduled surgery for Friday the 16th. Once again it was cancelled as I have bladder infection. Yuk.The doctor said they want to wait several weeks to make sure I am OK.

Anyway here is the recipe.

Ingredients:

• 1 1/2-2 onions-diced-I used the food processor


• 4 garlic cloves- crushed-I used the food processor


• 3 large portabella mushrooms- cleaned -put in food processor, process to look like hamburger.


• 1 -6 oz can tomato paste-low sodium, Shurfine is 20 mg.


• 2 1/2-- 8 oz cans of tomato sauce-I used Contadina-no salt added


• 1/2 teaspoon salt-the recipe called for 1 1/2 teaspoons, but that is more than I should have


• 1 1/2 teaspoon freshly ground black pepper


• 1 1/2 teaspoon oregano


• 2 teaspoon dried basil


• 2-2 1/2 cups Mori-Nu Silken Tofu-soft-drained and put in food processor to make creamy.


• 2 cubes of parsley, that was frozen and thawed-can use fresh-about 1/3 of a cup


• 6 oz. bag of baby fresh spinach-chopped in food processor.


• 1/2 cup vegan Parmesan cheese.


• Whole Wheat lasagna noodles-partially cooked


• 16 oz vegan mozzarella cheese shredded.


• Directions:

1. In large saucepan over medium heat, saute 2-3 minutes the onion and garlic.


2. Add chopped portabella mushrooms. Saute 3-4 minutes more.


3. Add tomato paste and tomato sauce.


4. Add seasonings. Cook 6-8 minutes.


5. Remove sauce from heat and set aside.


6. In a separate bowl. add tofu, spinach, pinch of salt, pepper, parsley, and Parmesan cheese. Mix well. Set aside.


7. Drain the partially cooked Lasagna noodles.


8. In 9 by 13 " glass pan, put about 1/2-3/4 cup of tomato sauce, in the bottom of the pan.


9. Top with lasagna noodles.add about 1/3 to of the tofu/spinach mixture .


10. Top with 1/2 cup mozzarella cheese.


11. Repeat layers 2 more times, ending with mozzarella cheese.


12. Bake 375 degrees for 30 minutes, covered


13. I used parchment paper-tin foil is rumored to cause dementia and alshimers disease.


14. Remove parchment paper and bake 30 minutes more.


15. Leave sit for 10 minutes before serving.

Freezes wonderfully. I cut the lasagna into serving pieces. put on a cookie sheet and freeze. After it is frozen I put in freezer bags and mark and date.

This is a real treat. I had a non vegan person in for lunch and she really like it.

Enjoy!!!!