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Good Vegan Lasagna

Servings :
Difficulty : Easy 

A surprisingly good vegan lasagna recipe. I'm not normally a great fan of tofu, but I do get in specially for this particular veggie lasagne recipe.


1 medium carrot
1/2 of a red pepper
1/2 of a green pepper
1 large onion
1 clove garlic
1 pound firm tofu
a little olive oil (around 3 tbsp)
salt, pepper
1lb of no-cook lasagna
3 tomatoes
28 oz tomato paste
1 bunch fresh spinach
1 pound large white mushrooms
1 bunch or 1 large head broccoli


Preheat oven to 325 degrees Fahrenheit.

Chop the tomatoes into 1 inch cubes, add some water to about 2/3 the tomatoes volume, add 1 tsp salt.

Boil a little, so that the tomatoes start to dissolve, when the tomatoes start getting sloppy, add tomato paste, and a cup of water and simmer.

Slice the carrot into thin strips, dice the pepper and onion into smallish wedges. Mash up the garlic, fry the carrot, pepper, onion, garlic in oil in a large pan, until all are soft. Don't let anything burn!

When the carrot, pepper, onion, and garlic are soft enough, blend them and the tofu in a blender or a food processor, until the mixture is fairly homogeneous. Return the mixture to the pan, heat under medium heat, add salt and pepper to taste.

Chop up the spinach, slice the mushroom caps and stems, and extract the tops of the broccoli heads.

Layer thing s into the pan in the this order: sauce, noodle, tofu mix, vegetable, noodle; stop when you don't have enough substance to complete a wholecycle, and top with a layer of sauce.

Cover with tin foil. Bake at 325 degrees for 30-40 minutes.

Allow 10 minutes for the dish to cool before serving.


This recipe also suitable for those searching for: lasgne :o)

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