Favorite vegan lasagna recipes?

Red Lentil Lasagna


Ingredients:


鈥?1 large Onion, sliced finely


鈥?3 cloves Garlic, minced


鈥?1 Red chilli, deseeded


鈥?2 stalks Celery, chopped finely


鈥?1/2 cup water


鈥?1 lb Broccoli


鈥?1 small Zucchini


鈥?1/2 lb Mushroom


鈥?1 pint Vegetable broth


鈥?1 cup Red lentils


鈥?1 can Tomatoes


鈥?2 tsp Oregano


鈥?2 tsp basil


鈥?1/2 tsp Salt


鈥?1/2 tsp Pepper


鈥?1/2 cup Corn


鈥?2 tbsp Tomato Paste


鈥?12 sheets Spinach lasagna


鈥?1/4 cup water


鈥?2 tbsp Flour


鈥?1/2 cup Soy milk


鈥?1 clove Garlic


鈥?1/4 tsp Salt


鈥?1/4 tsp Pepper


鈥?3 tbsp Yeast flakes


鈥?1/4 tsp Turmeric


Directions:





Steam onions, garlic, chilli and celery in the half cup of water.


Add stalks of the broccoli and the mushrooms and simmer for about five minutes. Add the stock, the canned tomatoes, the herbs, salt and pepper, the lentils and the broccoli florets. Simmer till the lentils are tender. Add the corn and the tomato puree.





In another pan stir the flour into the cold 1/4 cup of water till a paste is made. Put on the heat and slowly add the soy milk whisking to avoid lumps. Add the crushed clove of garlic, some salt and pepper, yeast flakes and turmeric. (This is the cheeze sauce.)





Layer the lentil mixture with the lasagna sheets (I used no-boil spinach lasagna) finishing with a layer of lasagna sheets. Cover with the cheeze sauce and stick in the oven at about 330 F for 20 minutes.Favorite vegan lasagna recipes?
Try this one out.





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








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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.Favorite vegan lasagna recipes?
USE ZUCHINNI AND SUMMER SQAUSH AND EGGPLANT INSTEAD OF PASTA LAYER IT AS U WOULD PASTA
you mean w/ no cheese?


NOPE!