Does anyone have a good vegan lasagna recipe that doesn't use tofu?

I'd like to cook a lasagna for dinner tonight but don't want to use tofu (it's difficult to get hold of in my area and it always tastes awful when i cook with it!)





Does anyone have a good recipe for a vegan lasagna which is tofu-free?





Thanks!Does anyone have a good vegan lasagna recipe that doesn't use tofu?
Vegan Lasagna -- Just OMIT the Tofu. In it's place add some fresh vegetables like eggplant, squash or whatever YOU like.











INGREDIENTS


2 tablespoons olive oil


1 1/2 cups chopped onion


3 tablespoons minced garlic


4 (14.5 ounce) cans stewed tomatoes


1/3 cup tomato paste


1/2 cup chopped fresh basil


1/2 cup chopped parsley


1 teaspoon salt


1 teaspoon ground black pepper





1 (16 ounce) package lasagna noodles





2 pounds firm tofu


2 tablespoons minced garlic


1/4 cup chopped fresh basil


1/4 cup chopped parsley


1/2 teaspoon salt


ground black pepper to taste


3 (10 ounce) packages frozen chopped spinach, thawed and drained








DIRECTIONS


Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.





Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.





While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.


Preheat the oven to 400 degrees F (200 degrees C).





Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.





Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles.





Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.





Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.Does anyone have a good vegan lasagna recipe that doesn't use tofu?
Enjoy the wholesome goodness of my world famous carrot and broccoli lasagna:





4 cups chopped broccoli


2 cups chopped wholesome carrots


9 lasagna noodles


2 (10.75 ounce) cans condensed cream of mushroom soup


3/4 cup grated Parmesan cheese


3/4 cup cottage cheese


3 cups mozzarella cheese, shredded


1 teaspoon garlic powder


1 teaspoon dried rosemary, crushed


2 teaspoons paprika





DIRECTIONS


1.Steam broccoli and wholesome carrots till tender.


2.Boil lasagna noodles.


3.In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.


4.To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.


5.To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.


6.Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes!
I've made a raw-vegan lasagna that used thinly sliced zuccini for the noodles and a sauce made out of 2 tomatos, 12 sun-dried tomatos, 1 date, 2 cloves of garlic,1/4c olive oil, some parsley, sea salt and pepper. I've never tried it cooked, but I'm sure you could.





Check out www.therawchef.com Russel James has a really great recipe. You even make your own nut cheeses.
use soya mince instead


or brown lentils