VEGETARIAN LASAGNA


Years ago…10 to be exact, when I thought I wanted to be Vegetarian, my body loudly told me this was not to happen, I developed this Lasagna Recipe.  It has been the only Lasagna I ever make…my family would definitely protest if I did not.  And, they are meat lovers!  I have served this to guests, who did not believe it was vegetarian, they leave my home with recipe in hand.
There are few foods in this world I do not like, but one of them is Tofu.  I don’t even like the word…..the texture heebs me out!  But in this recipe, you would not know it was even there.  So for all those Tofu dislikers out there (like myself), I urge you to try this recipe…..it is Divine.  You can make this in the morning, cover and refrigerate – then at dinner pop it in the oven at 350 degrees for  45 minutes to 1 hour, served with a salad…dinner is done!
Sauce:
Normally I make homemade sauce…for whatever reason, I no longer remember, I used a jarred Organic tomato basil sauce….it works each and every time. I also do not cook the Lasagna Noodles - they will cook in the oven.
Olive oil
1 large diced onion
3 minced garlic cloves
½ diced green pepper
1 jar of your favorite Pasta Sauce (mine was 739 grams)
1 Tblsp. Oregano
1 large Bay Leaf
1 rounded tsp. Italian Seasoning
salt and pepper
1 cup firm organic Tofu (mash with a fork)
½ cup ground almonds
10 oz. Bag of fresh spinach (I only had a 5 oz bag...still worked well)
14 oz. Can artichoke hearts, drained, squeezing out any liquid then chop small
¾ cup Yogurt Cheese (or dripped yogurt) I have used regular non dripped yogurt as well
Parmesan Cheese
Asiago Cheese (when I was out of Asiago, aged cheddar works too)
2/3 cup diced flat leaf Italian Parsley
1 Box Tinkyada Brown Rice Lasagna Noodles - not cooked
Heat up a sauce pan, low to medium heat, with a few drizzles of Olive oil.  Add the onions and green pepper, salt and pepper, sautéing to sweat out.  About 5 minutes.  Add in the minced garlic, stirring till fragrant.  Pour in your Pasta sauce, and seasonings, stirring to combine, bring to a simmer, lid on slightly cracked, turn down to a low simmer – about 30-40 minutes.
Meanwhile, cook the spinach in a little water for about 3 minutes.  Drain and set aside to cool.  Once cool, squeeze out any excess water.  Then drain the artichoke hearts, squeezing out any excess liquid, chop small, and combine in a bowl with the spinach.  To this add the minced Flat Leaf Parsley, Yogurt Cheese, and enough Parmesan cheese to get a fairly thick consistency.  Then set aside.

Mash up the tofu with a fork, adding this and the ground almonds to the Pasta sauce, stirring to combine.  Remove sauce from heat.
Assembly:
Spread some sauce on the bottom of a 9X13 inch pan.  Add a layer of Lasagna Noodles, then another layer of sauce, and another layer of noodles.  I use my hands to then add a layer of the spinach/yogurt/artichoke/parmesan mixture, then another layer of pasta sauce, some more Parmesan cheese, then noodles.  Repeat until the final layer is the last of the pasta sauce.  Sprinkle generously with Parmesan, grated Asiago, or aged cheddar cheese.  Cover the pan with tin foil and refrigerate.  When ready to bake, preheat oven to 350 degrees, and bake  45 minutes to 1 hour, till bubbly, and noodles are cooked through.  Deliciousness!

Ina Gawne
author

3 comments on “VEGETARIAN LASAGNA”

Leave a Reply

Your email address will not be published. Required fields are marked *

closearrow-circle-o-downbarschevron-up-circle