Wednesday, July 14, 2010

Vegan Tofu Lasagna

9 Oven Ready Lasagna noodles or Spinach noodles work nicely
1tbsp Olive Oil
1 Onion diced
3 Carrots thinly sliced
2 Zucchini thinly sliced
10-12 Mushrooms sliced
700 ml of your favourite Pasta Sauce 
(I use Mushroom/Garlic & I use double)
One package of herbed tofu grated - My Tofu

If you choose to use non oven ready noodles...
put on some water & cook those & set aside.
In a large saucepan, saute the carrots & onions until soft
then stir in sauce & 1 cup of water per jar of sauce.
Bring to a boil, watch out for flaming tomato sauce,
then add the zucchini & mushrooms.
Reduce your heat & simmer until the zucchini is soft
but not falling apart.
Using a 13x9 glass baking dish, add a thin layer
of sauce onto the bottom of dish.  Then lay
down 3 lasagna noodles, 1/3 of the sauce,
& half of the grated tofu.  Repeat this
to make a 2nd layer & then top with the 
remaining 3 noodles & remaining sauce
on top of that.

Add what you like to it, salt, pepper, 
hot sauce....it's your party!!
Carrot lasagna just makes Bun's toes curl!!


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