Lasagne from the Garden

(4 votes)

15 whole wheat, spinach, or regular lasagne noodles cooked, rinsed, and drained
 Lasagne Sauce:
1 large onion minced
4 cloves garlic minced
1 large carrot scrubbed and minced
1/2 large eggplant minced
1/2 pound mushrooms sliced
1 28 ounce can diced tomatoes and their juice
1 6 ounce can tomato paste
1/2 cup dry red wine or 1/2 cup water plus 1 tablespoon balsamic vinegar
2 teaspoons dried basil or 2 tablespoons chopped fresh basil
1 teaspoon dried oregano, or 1 tablespoon chopped fresh
1 teaspoon salt
1 teaspoon sweetener of your choice
freshly ground black pepper, to taste

3 12.3 ounce packages extra-firm silken tofu well mashed
1 10 ounce package frozen chopped spinach thawed and squeezed dry or 1 cup minced fresh parsley
1/2 cup soy milk
1 teaspoon salt
pinch ground nutmeg
Tangy Cream Sauce:
1 1/2 cups water
1 medium potato peeled and cut into chunks
1/2 medium onion peeled and cut into chunks
1 teaspoon salt
1/4 pound firm tofu crumbled
1/4 cup nutritional yeast flakes
1 tablespoon lemon juice
pinch garlic powder

To make the sauce, mince the vegetables in a food processor or by hand. In a large, heavy pot, braise the onion, garlic, carrots, eggplant, and mushrooms in a little water until they are barely soft. Add the tomatoes, tomato paste, wine, herbs, salt, sweetener, and black pepper. Bring to a boil, reduce the heat, and let simmer, uncovered, while you make the filling and topping.

To make the filling, combine all the filling ingredients thoroughly, and set aside.

To make the Tangy Cream Sauce, bring the water, potato, onion, and salt to a boil in a small pot. Cover, lower the heat to a simmer, and cook until the potato is tender. Pour into a blender or food processor along with the crumbled tofu, nutritional yeast, lemon juice, and garlic powder, and blend until very smooth. Set aside.

Preheat the oven to 350F.

To assemble the lasagne, evenly spread 1/4 of the tomato sauce on the bottom of a 9 x 13-inch baking pan. Top with 5 of the noodles, then 1/2 of the filling and a sprinkling of soy Parmesan, if you like. Spread on another 1/4 of the tomato sauce, 5 more noodles, and the remaining filling (with a little more Parmesan). Top with another 1/4 of the tomato sauce, then the remaining 5 noodles. Spread the remaining tomato sauce over the top, along with a little more Parmesan, if using. Top with the Tangy Cream Sauce. (You may not have room for all of it.) Finish by sprinkling on the fresh breadcrumbs.

Bake for 40 minutes; if it seems to be browning too quickly, cover with foil. Let the casserole stand for 10 minutes before serving.


extra-firm silken tofu?? Why if you put it in a blender? I haven't tried this recipe yet, but wanted to ask questions before I did.
Marlene, El Paso-Sacramento transplant

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