Vegan Veggie Lasagna

Ingredients

• 8 ounces lasagna noodles, cooked and drained
• 1/2 cup tomato sauce

Tofu Mixture (from How it all Vegan)

• 14 ounces extra firm tofu
• 1/4 cup soymilk
• 1 teaspoon dried oregano
• 2 teaspoons dried basil
• 1 teaspoon salt
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1 small onion, minced
• 2 cups spinach, chopped

Veggie Mixture

• 1/4 cup olive oil
• 1 medium sweet red pepper, julienned
• 8 ounces fresh mushrooms, sliced
• 2 small zucchini, cut into 1/4 inch slices
• 2 medium carrots, sliced very thin (or shredded)
• 1 1/2 cups of your favorite tomato sauce
• 1/2 cup water

Directions

1. 1

   Preheat over to 350 degrees.

2. 2

   In a blender or food processor, combine the tofu, soy milk, oregano, basil, salt, lemon juice, garlic, and onion. Blend until the mixture has the consistency of ricotta cheese.

3. 3

   Stir in the chopped spinach and set aside.

4. 4

   In a large saucepan, saute the red pepper, mushrooms, zucchini, carrots in the oil until crisp-tender. (Feel free to add any other veggies that you like. I just use the ones listed as a starting point.).

5. 5

   Stir in the tomato sauce and water.

6. 6

   Bring to boil, then cover, reduce heat and simmer for 30 minutes, stirring occasionally. (If you find that the veggie mix is too thin, uncover for last 5 minutes.).

7. 7

   Cover bottom of lasagna pan with 1/2 cup tomato sauce.

8. 8

   Layer with lasagne noodles, trimming to fit, if needed.

9. 9

   Cover with a layer of 1/2 the tofu mixture, then layer of noodles, then layer of 1/2 the veggie mixture, then layer of noodles, then remaining tofu mixture, another layer of noodles, and then top with the remaining veggie mixture.

10. 10

    Bake, uncovered for 30-35 minutes. Remove from oven and let stand 5-10 minutes before cutting and serving.