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The Main Course/Vegetable Lasagna

Vegan Recipe for Vegetable Lasagna

Vegetable Tomato Sauce

  • 1 Tablespoon olive oil
  • 2 Stalks celery, sliced
  • 1 Large sweet red bell pepper, chopped
  • 2 Small zucchini, sliced
  • 2 Small yellow squash, sliced
  • 4 Green onions, sliced or chopped
  • 4- Garlic cloves, minced
  • 4 Tablespoons fresh basil leaves or 4 teaspoons dried basil
  • 2 Tablespoons fresh oregano or 2 teaspoons dried oregano
  • 1/2 Teaspoon salt
  • 8 Cups diced tomatoes
  • 1 6-ounce can tomato paste
  • 4 Tablespoons lemon juice
  • 4 Tablespoons organic sugar or honey

Directions:  In a large saucepan, add olive oil and heat.   Add celery, red pepper, zucchini, and yellow squash; cook until tender.   Add green onion, garlic,, basil, oregano, and salt.   Continue to cook for several minutes. Add tomatoes and tomato paste, lemon juice, and sugar or honey.   


Vegetables:

  • 2 large carrots slice
  • 2 cups broccoli florets in bite-size pieces

Directions:  Steam the carrots and broccoli until crisp tender. Add to Tomato mixture.


Noodles:

  • 1 18-ounce box dried whole wheat Lasagna noodles 

Directions:  Cook according to directions on the box and run cool water over noodles for ease of handling.


 Tofu cheese mixture:

  • 1 pound tofu (2 cups), blended or mashed
  • 2 Tablespoons olive oil
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon honey
  • 2 Tablespoons garlic powder
  • 1 Teaspoon dried basil

Directions:  In Blender or Food Processor, combine tofu, olive oil, lemon juice, honey, garlic powder, and dried basil, blend until smooth.


Non-Dairy Mozzarella Cheese

1 Cup Organic Soy Milk or Almond Milk

1 Cup Cooked Rice (Brown is best

3/4 Cup Organic Extra Firm organic tofu extra firm

1/2 Cup washed organic raw cashews

4 Teaspoons Fresh lemon juice

1 1/2 Teaspoons salt

1 Teaspoon onion powder

1/4 Teaspoon garlic powder

Directions:

In a blender, combine all ingredients and process on high speed, stopping and stirring as necessary, util completely smooth and creamy (3-5 minutes.  The sauce will heat up and appear D"shiny" when completed. 

Note;   You can Agar to this mixture to make a hard cheese or use it as is to make a sauce for Fettuccine Alfredo  noodles.


To Assemble:  in 9" X 13" lasagna pan with 3-inch sides, spray with nonstick vegetable spray, add 3 cups of the vegetable tomato sauce, top with a layer of lasagna noodles, slightly overlapping each piece.   top noodles with 3 cups of vegetable sauce mixture.   Spoon onto the sauce half of the cheese mixture in three strips down the noodles.   Repeat with second layer of noodles, the remaining vegetable tomato sauce approximately 3 cups, and the remaining cheese mixture.   Pour some of the "Mozzarella Cheese Mixture" over the top and bake at 350 degrees covered until casserole is bubbly.   Drizzle small amount of reserved vegetable tomato sauce over top just before serving.





 


Learn More

This is a rather complicated recipe, but the tomato sauce and both the cheese, and the cheese sauce can stand alone and be used in other recipes.   This is really good recipe.   If you want to you can even put a vegan meat substitute in it.