Tofu Veggie Lasagna Recipes

TOFU LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9x13 inch baking dish.
• Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
• Bake in preheated oven for 25 to 35 minutes.

TOFU SPINACH LASAGNA

Steps:

• Cook noodles according to package directions. Meanwhile, Preheat oven to 350°. In a large nonstick skillet, saute onion and garlic in oil for 1 minute. Add mushrooms; saute until tender. Set aside., Drain tofu, reserving 2 tablespoons liquid. Place tofu and reserved liquid in a food processor; cover and process until blended. Add ricotta cheese; cover and process for 1-2 minutes or until smooth. Transfer to a large bowl; stir in the parsley, 1/2 teaspoon salt and mushroom mixture. Combine spinach and remaining salt; set aside., Drain noodles. Spread half of the marinara sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, half of the tofu mixture and half of the spinach mixture. Repeat layers of noodles, tofu and spinach. Top with remaining noodles and marinara sauce. Sprinkle with cheeses. , Bake, uncovered, until heated through and cheese is melted, 30-35 minutes. Let stand for 10 minutes before cutting.

VEGAN VEGGIE LASAGNA

Steps:

• Preheat over to 350 degrees.
• In a blender or food processor, combine the tofu, soy milk, oregano, basil, salt, lemon juice, garlic, and onion. Blend until the mixture has the consistency of ricotta cheese.
• Stir in the chopped spinach and set aside.
• In a large saucepan, saute the red pepper, mushrooms, zucchini, carrots in the oil until crisp-tender. (Feel free to add any other veggies that you like. I just use the ones listed as a starting point.).
• Stir in the tomato sauce and water.
• Bring to boil, then cover, reduce heat and simmer for 30 minutes, stirring occasionally. (If you find that the veggie mix is too thin, uncover for last 5 minutes.).
• Cover bottom of lasagna pan with 1/2 cup tomato sauce.
• Layer with lasagne noodles, trimming to fit, if needed.
• Cover with a layer of 1/2 the tofu mixture, then layer of noodles, then layer of 1/2 the veggie mixture, then layer of noodles, then remaining tofu mixture, another layer of noodles, and then top with the remaining veggie mixture.
• Bake, uncovered for 30-35 minutes. Remove from oven and let stand 5-10 minutes before cutting and serving.

TOFU-VEGGIE LASAGNA

Steps:

• Brown ground beef or sausage.
• Add jarred sauce and wine to the meat.
• Simmer for 5 minutes.
• In separate skillet, saute garlic, onions and rest of veggies in olive oil until soft but not browned.
• Remove from heat.
• Let cool.
• In bowl mix together ricotta cheese and beaten egg.
• Stir in veggie mixture.
• Add enough sauce on bottom of 8x10 pan to just cover.
• Add a layer of tofu slices followed by a layer of veggie mixture and a layer of sauce.
• Repeat until you are out of tofu slices.
• Sprinkle top with mozzarella cheese.
• Bake covered at 350�°F for 30-40 minutes.
• Let sit for 10 minutes before serving.

VEGAN LASAGNA RECIPE BY TASTY

Steps:

• Preheat oven to 375º F (190º C).
• In a food processor combine tofu, lemon juice, nutritional yeast, basil, garlic, salt, and pepper, blend until smooth, then set aside and rinse out food processor.
• In the food processor combine walnuts, garlic, oil, liquid smoke, soy sauce, smoked paprika, oregano, rosemary, and pepper, blend until well mixed, then set aside and rinse out food processor.
• In the food processor chop up mushrooms so that they are in small chunks.
• In a large pan cook mushrooms so that liquid is released and evaporated, about 6-8 minutes. Clear out a circle in the middle, add onion and oil, sautè onion until translucent, add walnut mixture and mix well.
• In a large sauce pan cook lasagna noodles for half of time required.
• In a 9x9 inch (23x23 cm) lasagna pan add 2 cups (520 g) of red sauce to cover the bottom, then layer 4 half-cooked lasagna noodles, then spread ricotta mixture over top, followed by "meat" mixture, and then more red sauce. Repeat until finished. Cover with Aluminum foil.
• Bake in oven for 25 minutes, remove aluminum foil and bake for 5 more minutes.
• Allow to cool about 10-15 minutes then cut into ninths, serve.
• Enjoy!