Vegan Lasagna with Pine Nuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12-15 cooked lasagna noodles8 oz soft (silken) tofu1 cup chopped carrots1 cup chopped broccoli1/2 cup chopped garlic2 stalks chopped celery1 cup sliced zucchini1 cup chopped mushrooms1/4 cup pine nuts1 cup tomato sauce3/4 cup chopped onion
Makes 12 1-cup servings
Preheat over to 350 degrees (F)
Cook lasagna noodles in water until just tender. Do not over boil as this will make the noodles break when handled.
Dry saute (a nonstick pan works best otherwise you will need some bit of oil which adds fat) the garlic and onion until they turn a bit clear. Add mushrooms and continue stirring gently until they are reduced. Mushrooms will release their liquid which will make a nice bubbly mess for cooking the other veggies. Add carrots next and stir for about 5 minutes, or until they are beginning to get tender. Finally add the celery, broccoli and zucchini stirring for 1 minute or until zucchini begins to soften. Remove from heat.
Next take a 9x13" pan and line the bottom with a layer of noodles. Spoon veggie mixture over noodles to make a layer, followed by a layer of the silken tofu (just as you would with ricotta). Top this with another layer of noodles, veggies and tofu, and a final layer of noodles on top.
Pour tomato sauce over the top layer of noodles and smooth with a spoon. this will help prevent the noodles on top from drying out in the oven.
Place in preheated 350 degree (F) oven for 30-45 minutes. Check half-way through and if top noodles are beginning to dry out, cover the top with a lid or tin foil.
This tastes even better the next day (if you can wait that long!)
Number of Servings: 12
Recipe submitted by SparkPeople user GRACELIA44.
Preheat over to 350 degrees (F)
Cook lasagna noodles in water until just tender. Do not over boil as this will make the noodles break when handled.
Dry saute (a nonstick pan works best otherwise you will need some bit of oil which adds fat) the garlic and onion until they turn a bit clear. Add mushrooms and continue stirring gently until they are reduced. Mushrooms will release their liquid which will make a nice bubbly mess for cooking the other veggies. Add carrots next and stir for about 5 minutes, or until they are beginning to get tender. Finally add the celery, broccoli and zucchini stirring for 1 minute or until zucchini begins to soften. Remove from heat.
Next take a 9x13" pan and line the bottom with a layer of noodles. Spoon veggie mixture over noodles to make a layer, followed by a layer of the silken tofu (just as you would with ricotta). Top this with another layer of noodles, veggies and tofu, and a final layer of noodles on top.
Pour tomato sauce over the top layer of noodles and smooth with a spoon. this will help prevent the noodles on top from drying out in the oven.
Place in preheated 350 degree (F) oven for 30-45 minutes. Check half-way through and if top noodles are beginning to dry out, cover the top with a lid or tin foil.
This tastes even better the next day (if you can wait that long!)
Number of Servings: 12
Recipe submitted by SparkPeople user GRACELIA44.
Nutritional Info Amount Per Serving
- Calories: 77.6
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 128.6 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 1.9 g
- Protein: 3.3 g
Member Reviews
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CURFGRAD99
This dish was easy for a non-vegan to put together when hosting a vegan, and was thoroughly enjoyed by the vegan and non-vegans alike. I made the mistake of using no-boil noodles, and the top layer didn't get hydrated enough, though the rest was fine. Will definitely use regular noodles next time! - 6/2/09