Vegan Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Tofu Filling: 1/2 lb. firm tofu1/2 Tbsp. onion powder1/2 tsp. salt1/2 tsp. basil1/2 tsp. garlic powderTextured Vegetable Protein Filling:7/8 cup boiling water1 cup textured vegetable protein (TVP) granules (available in health food stores)1 tsp. olive oil1 onion, chopped1 green pepper, chopped2 cloves garlic, minced1 tsp. basil1/2 tsp. oregano1 Tbsp. soy sauce4 cups marinara sauce12 uncooked lasagna noodles (1/2 lb.)4 oz. soy mozzarella cheese, grated (optional)
• To prepare the tofu filling, blend all the ingredients in a food processor or blender until smooth.
• To prepare the TVP filling, pour the boiling water over the textured vegetable protein granules and let stand for about 10 minutes.
• Meanwhile, sauté the onion, green pepper, garlic, basil, and oregano in the olive oil. Add the hydrated granules and soy sauce and sauté for a few minutes.
• Preheat the oven to 350 degrees F. To assemble the lasagna, cook the lasagna noodles according to the package directions and drain. Spread 1 cup marinara sauce over the bottom of a 9 x 13-inch pan. Cover the sauce with 4 cooked lasagna noodles and spread the tofu filling evenly over the noodles. Cover with 4 more cooked lasagna noodles and about 1 1/2 cups sauce, then spread the textured vegetable protein filling evenly over the layer of sauce. Cover with 4 more cooked lasagna noodles and the rest of the sauce, then cover evenly with the grated soy mozzarella cheese, if desired.
• Cover and bake for about 30 minutes, then uncover and bake for 5 more minutes.
Makes 8 to 12 servings
Number of Servings: 8
Recipe submitted by SparkPeople user OOGASHU.
• To prepare the TVP filling, pour the boiling water over the textured vegetable protein granules and let stand for about 10 minutes.
• Meanwhile, sauté the onion, green pepper, garlic, basil, and oregano in the olive oil. Add the hydrated granules and soy sauce and sauté for a few minutes.
• Preheat the oven to 350 degrees F. To assemble the lasagna, cook the lasagna noodles according to the package directions and drain. Spread 1 cup marinara sauce over the bottom of a 9 x 13-inch pan. Cover the sauce with 4 cooked lasagna noodles and spread the tofu filling evenly over the noodles. Cover with 4 more cooked lasagna noodles and about 1 1/2 cups sauce, then spread the textured vegetable protein filling evenly over the layer of sauce. Cover with 4 more cooked lasagna noodles and the rest of the sauce, then cover evenly with the grated soy mozzarella cheese, if desired.
• Cover and bake for about 30 minutes, then uncover and bake for 5 more minutes.
Makes 8 to 12 servings
Number of Servings: 8
Recipe submitted by SparkPeople user OOGASHU.
Nutritional Info Amount Per Serving
- Calories: 256.6
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 874.6 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 4.5 g
- Protein: 12.6 g
Member Reviews