This is an adaptation on a PETA recipe and it's pretty darn good. Both Natalie and I couldn't keep saying how it's not good FOR being vegan, it's just plain good.
Ingredients:
1/2 lb Lasagna Noodles - wheat
20 oz Spinach - frozen, chopped, thawed and drained
1 lb Soft Tofu
1 lb Firm Tofu
1 Tbsp Sugar
1/4 c Soy Milk
1/2 tsp Garlic Powder
2 Tbsp Lemon Juice
3 tsp Basil - Fresh, Minced
2 tsp Salt
4 c Tomato Sauce
1 Tbsp Olive Oil
14 oz Veggie Protein - Ground Beef Style
7 oz Non-Dairy Cheese - Shredded, Mozzarella Flavored
Directions:
- Cook the lasagna noodles according to the package directions. Drain and set aside.
- Preheat the oven to 350 degrees F.
- Squeeze the spinach as dry as possible and set aside.
- Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in spinach.
- Break up and cook protein with oil in a frying pan for 5-10 minutes.
- Cover the bottom of a 9x13 casserole dish with a thin layer of tomato sauce, then a layer of noodles (use about 1/3 of the noodles). Follow with half of the tofu filling and half of the protein. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling and protein. End with the remaining noodles, covered by the remaining tomato sauce.
- Spread non-dairy cheese on top
- Bake for 25-30 minutes
Makes 6-8 servings
Rating: 5/5 Organic Cotton Knit Hats
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