Ingredients: |
Ingredients: 1 pound extra-firm tofu
1 teaspoon dried oregano
1 medium red onion, chopped
Cayenne pepper, to taste
1 bunch fresh spinah, chopped
1 cup fresh basil leaves, torn
2 tablespoons nutritional yeast
4 tablespoons extra virgin olive oil
1 cup kalamata olives, pitted and chopped
3 tablespoons Bragg Liquid Aminos
5~6 cloves garlic, peeled and chopped
1 pound button mushrooms, chopped
One 1-pound package brown rice lasagna noodles
One 16-ounce jars of your favorite vegan tomato-based pasta sauce
|
Directions: |
Directions:Preheat oven to 350° F. Heat 1 tablespoon of the olive oil in a skillet. Add the onion, garlic, and mushrooms and sauté until soft. Drain. Squeeze the excess water out of the tofu by pressing it in a towel. In a large bowl, crumble the tofu with a fork and stir in the sautéed vegetables, olives, liquid aminos, nutritional yeast, oregano, cayenne, and 2 tablespoons of the remaining olive oil. Adjust seasonings to make this as spicy as you can. Set aside to marinate. In the meantime, cook the lasagna noodles according to package instructions.
Spread the remaining 1 tablespoon of olive oil over the bottom of a large casserole dish, then cover the oil with a layer of tomato sauce. Place a layer of lasagna noodles on top of the sauce. Spread half the tofu mixture over the noodles. Next, add a layer of spinach to cover the tofu mixture, then add half the basil leaves on top of the spinach. Add another layer of noodles, then layer with the remaining tofu mixture, then spinach, then basil leaves. Cover with a final layer of noodles, then spinach, basil, and sauce. Bake for 45 minutes.
Makes 8 to 10 servings
Recipe courtesy of Tracye McQuirter, MPH
www.ByAnyGreensNecessary.com |
This recipe for LUSCIOUS LASAGNA is from