Vegan Vegetable Lasagna

Ingredients

1 jar of Marinara Sauce (24 oz.) (Prego, Veggie Ragu, Archor Farms)
1 cup Broccoli (chopped small)
1 Medium Onion (chopped into ½ x ½ pieces or smaller)
1/2 cup Olives (sliced)
2 cloves Garlic (minced or pressed)
1 package of Firm Tofu
1/2 cup "Cream Cheese" (we used Tofutti)
1 teaspoon Salt

Preparation

1
Preheat oven to 350 degrees.
2
In a large pot boil water and add lasagna noodles, let cook until noodles are soft but firm. You want to be able to handle them, without tearing.
3
Chop broccoli, onions, olives and garlic. Saute the onions and broccoli until the broccoli is soft and the onions are transparent. Add the garlic and let saute together for 2 minutes continually stirring so as to not over-cook the garlic.
4
In a food processor combine your tofu, cream cheese, salt and a hand full of spinach. Mix until it turns into a smooth sauce.
5
Pour a thin layer of marinara on the bottom of a 9 x 13 inch pan. In a seperate container mix the remaining marinara with your veggie mixture. Once your noodles are done cooking, add 3 of them going long ways on each noodle layer seen below.
6
Follow the layer pattern below 3 times.
7
Layers:
8
Lasagna Noodles
9
Tofu Filling
10
Spinach Leaves
11
Marinara and Veggie Mixture
12
Put in the over for 30-35 minutes.
13
Let cool for 5-10 minutes.
14
.

Comments

pat rutter's picture

I will try this vegan lasagna..looks wonderful..Tanks.

Yield:

1 serving

Added:

Thursday, January 27, 2011 - 6:47am

Creator:

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