Wednesday, 27 June 2012

Vegan Lasagna

So, it was my husband's birthday and he wanted vegan lasagna. I have never cooked it before so it was all new to me. I had my Mother's recipe for lasagna in the back of my mind, and I heard that using soft tofu replaces the cottage cheese, so away I went. These are the steps I took, and I was very happy with how it turned out. Delicious!

Step One: Boil the wheat lasagna noodles and follow the instructions on the box.

Step Two:

3 ground veggie "meat" packages
4 cans of tomato paste (plain/garlic/Italian flavored) any kind is fine
1/3 cup mix Italian spices (oregano, parsley, basil)
1/3 cup of garlic spice

Stir all ingredients together and leave to sit in a bowl.

Step Three:

1 pkg of smooth tofu. In the one pkg of tofu they had 2 big pieces.
1/4 cup of Italian spices
1/3 cup of garlic spices

Mash with a potato masher and then just stir with a fork. It amazed me how much this looked like cottage cheese, and when tasting it there was no tofu flavor.

Mix with about 1 cup of Daiya cheese - mozzarella

Stir all ingredients together and then sit in a bowl.

Then you are just layering your lasagna.


Tomato mixture
Cheese mixture
Tomato mixture
Cheese mixture
Tomato mixture
Sprinkle with Daiya cheese and garlic powder

You can sprinkle with fresh parsley when it's done if you like.

This lasagna is actually easier to make because you don't have to cook any ground beef before you make it.

Have it bake for at least 30 min at 350 degrees.


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