I made this for dinner last night and it was FANTASTIC !!! I'm not much of a cook so it seemed like a lot of prep work for me but it was worth every second! Even my ("does it have meat in it") husband loved it. Of course every time I make something he says "does it have meat in it? It would taste better with meat." This lasagna was so good that after dinner I drove to my parents house and brought them some, which they loved. And my mom make the best lasagna, old school way, so I won't be eating hers anymore. No reason to miss hers because this one is better! (sorry mom). I hope you give this a try and I hope you love it as much as we do. Happy cooking- Toni
I saw your post and picked up the ingredients at the market this morning... Oh my goodness - it was amazingly yummy! It was a big hit with my entire family and we have lots of leftovers for lunches. Prep time took about an hour in addition to an hour in the oven, but it was definitely worth it. It reminded me of a lasagna dish I would find at a vegan restaurant - healthy, delicious, and absolutely perfect without meat, eggs, or cheese. Thank you so much for the link! :)
that looks so yummy!!! my hubby wont touch anything with tofu in it, and i vowed not to sneak anything in as long as he promised to try some new things, which he has. do you think i could make it without it and have it be yummy?
I am sure that the lasagna would be delicious without the tofu since it is just one of may ingredients in the main "layering" mixture. This is an excellent meal to serve to anyone - vegan or not - since it is just amazingly good food.
Krysten-glad you tried this and loved it! I know I will be making it again! Noel- I believe the tofu acted likea "ricotta" sort of a binding agent that held all of the veggies together. See if he will try this one dish w/tofu. The whole dish is so amazing that I really don't think he will taste the tofu. When I was repeating the recipe to friends at work, two different times, I forgot to mention the tofu that is how little you notice it. Good luck-I really hope you get to try this yummy lasagna.
1 onion, chopped 1 small head of garlic, all cloves chopped or pressed 8 ounces mushrooms, sliced 1 head broccoli, chopped 2 carrots, chopped 2 red bell peppers, seeded and chopped 1 can corn, rinsed and drained 1 package silken lite tofu 1/2 teaspoon cayenne pepper 1 teaspoon oregano 1 teaspoon basil 1 teaspoon rosemary 2 jars pasta sauce 2 boxes whole grain lasagna noodles 16 ounces frozen spinach, thawed and drained 2 sweet potatoes, cooked and mashed 6 Roma tomatoes, sliced thin 1 cup raw cashews
Preheat oven to 400 F. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until it just begins to soften. Add them to the vegetable bowl. Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced Roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with cashews, and return to the oven for 15 minutes. Let sit 15 minutes before serving.