Wednesday, August 17, 2011

Vegan Noodle-less Lasagna

Jen's Vegan Noodle-less Lasagna

1 tsp. olive oil
3 tsp. chopped garlic
Basil & oregano fresh or dried to taste
2 cups sliced mushrooms, raw
3.5 cups pasta sauce (I used Nature's Promise Organic Tomato Basil Sauce)
1 cup Boca Ground Crumbles
2 cups chopped broccoli, fresh or frozen
2 cups shredded carrot
1 block (16 oz) firm or extra firm tofu, drained and pressed
3 tbsp. nutritional yeast flakes
1 tbsp. lemon juice
½ tbsp. onion powder
salt & pepper to taste
4 cups spinach, raw
2 cups vegan mozzarella style shreds

Preheat oven to 375º and prep 9"x13" pan with oil or cooking spray. Press tofu. If you don’t have a tofu press, place block of tofu between two plates or pans & clean kitchen or paper towels to absorb water. Add a few heavy books or cans on top plate.

Heat oil in a pan over medium heat. Add garlic, basil, oregano, and mushrooms and cook, stirring occasionally until mushrooms are soft and releasing moisture. Set aside. In same pan, add broccoli and carrots. Cook over medium heat, stirring occasionally, until veggies are crisp tender. Set aside. If pasta sauce is not thick, reduce it by simmering over medium heat, about 15 minutes. Add Boca Crumbles to sauce.

Remove tofu from press. Crumble in a small bowl & combine with nutritional yeast, lemon juice, onion
powder, salt, and pepper.

Time to layer! Layer lasagna in prepped pan as follows: 1/3 of the sauce, 1/2 spinach, 1/2 the tofu mixture, 1/2 the broccoli & carrots, 1/3 the sauce, 1/2 the vegan mozzarella, all the mushrooms, 1/2 spinach, 1/2 the tofu mixture, 1/2 the broccoli & carrots, 1/3 the sauce, 1/2 the vegan mozzarella.

Bake at 375 for 20-25 minutes until mozzarella is melted. Let cool 10 minutes before serving.

Jen notes: Serves 6-8. Nutrition for 1 serving (1/6 recipe): Calories 277, Carbs 31g, Fat 11g, Protein 17g, Cholesterol 0mg, Sodium 930mg,Sugars 9g, Fiber 8g.

No comments:

Post a Comment