Friday, August 26, 2011

Sneaky (Vegan) Lasagna

Serves 8

Preparation time: 45 minutes

Baking time: 1 hour


1 tbs. vegetable oil

½ to ¼ c. chopped onions

3 garlic cloves, minced or pressed

3 tbs. fresh basil

½ tsp. salt

¼ tsp. ground black pepper

1 c. chopped portabello or white mushrooms

3 c. canned tomatoes with juice, chopped (28-ounce can)

½ c. dry red wine


1 tbs. olive oil

1 c. fresh chopped basil

10 oz. Asian greens, steamed and drained

3 garlic cloves, minced or pressed

2 cakes firm tofu (12 oz. each, cubed)

1 tsp. salt

¼ tsp. ground black pepper

lb. lasagna noodles

Warm the oil in a saucepan. Add the onions, garlic, basil, salt, and pepper and sauté on medium heat for about 5 minutes.

Add the chopped mushrooms and sauté for another 5 minutes. Stir in the tomatoes and wine, bring to a boil, and simmer for 15 minutes while preparing the filling.

Preheat the oven to 350º. Lightly oil a 9 x 13-inch baking pan.

In a blender or food processor, whirl the oil, basil, spinach, garlic, tofu, salt, and pepper to make a thick, smooth filling. Scrape down the sides with a spatula, as needed.

Spread about one fourth of the tomato sauce on the bottom of the prepared pan. Cover with a layer of noodles, then half of the filling and ladle on another fourth of the sauce. Repeat the layers of noodles, the rest of the filling, and one fourth of the sauce. Finish with a final layer of noodles and the rest of the sauce.

Cover and bake for about 45 minutes, until the noodles are soft. Uncover and return to the oven for another 15 minutes.

Adapted from Moosewood Restaurant New Classics.

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