Recipe

Man-friendly Vegan Lasagna Recipe

Add Step-by-Step Photos	Wildjoy / All my dishes 1 year, 3 months ago This is not only the easiest lasagna I've ever made (using a processor) but it is heart healthy, fat-free, and cholesterol free. Don't be afraid to try TVP. It makes a great substitute for ground meat but it is so much healthier for you. My husband i... More Prep:1520m Cook:60m Servings:12	Wildjoy
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Ingredients

Tomato Sauce:

1 cup fresh mushroom, diced

1/2 onion, finely chopped

1 stalk celery, finely chopped

4-5 garlic cloves, minced

2 tablespoons water

2 (26 ounce) bottles spaghetti sauce

1 cup water

1/2 teaspoon Italian seasoning or Herbs de Provence

1 teaspoon seasoning salt

2/3 cup textured vegetable protein (TVP)

13.25 ounce package whole wheat lasagna noodles, uncooked (Ronzoni)

8 ounce pakage soy mozzarella cheese

4 ounces sliced ripe olives (optional)

Filling

10 ounces frozen chopped spinach, thawed

16 ounces firm tofu, water packed-drained

1 teaspoon salt (optional)

2 tablespoons nutritional yeast flakes (not brewers years)

1 1/2 teaspoons oregano

1/2 teaspoon garlic powder

1 teaspoon basil or 2 teaspoons of freshly chopped basil

1/2 teaspoon ground rosemary or 1 teaspoon of freshly minced rosemary

1/8 teaspoon cayenne pepper

Directions

Preheat the oven to 375 degrees.

Sauté the mushrooms, onions, celery and garlic over medium heat in 2 tbs. water until tender. Remove from heat. Add the spaghetti sauce, Italian seasoning, seasoning salt and TVP granules - set aside.

Place the tofu and spinach in a food processor and blend briefly. Add remaining filling ingredients and process until smooth.

Pour half of the spaghetti sauce in the bottom of a 11x13-inch, prepared pan. Place a layer of uncooked noodles over the sauce.

Spread half of the tofu mixture on top of the noodles. Drop by spoonfulls and then spread it evenly. Sprinkle 1/2 of the soy cheese blend on top of tofu mixture.

Cover with another layer of noodles. Spread the remaining tofu mixture over the noodles as before. Sprinkle remaining soy cheese on top of tofu mixture. Top with a final layer of noodles.

Pour on the remaining tomato sauce and spread evenly. If desired sprinkle sliced olives on top. Cover the dish with aluminum foil, and bake for 30 minutes. Then, remove the foil and bake for another 30 minutes. The noodles will bubble up making the top look uneven when done. Allow to cool for 15 minutes before cutting.

This dish freezes very well. Leftovers are fresh for 3 days.

TVP can be found in most grocery stores where the "Bob's Red Mill" organic foods are sold; or you can purchase it online.

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