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Vegan Lasagna

Vegan Lasagna

This is my go to recipe for Lasagna, it is gluten free, dairy free, and meat free. Since it is summertime I made a fresh low cook tomato sauce, in colder months I would extend the cooking time of this sauce to yield a depth of flavor. For a warm summer night this was delicious. 
First I sautéed the mushrooms onions and garlic - then I add tomato paste and canned tomatoes.


I love these tomatoes I find them at Whole Foods. While the sauce cooks a bit I sauté grated zucchini and frozen chopped spinach until there is no moisture left.

To make the creamy filling we crumble organic firm tofu, vegan cheese,onion powder, garlic powder, nutritional yeast, chopped fresh italian parsley,salt and pepper and flax meal eggs.

Assembly is next with sauce on bottom of pan, followed with uncooked noodles, cheese mixture, veggies, sauce and repeat. I didn't precook the noodles and it turned out just fine.

We did not get a picture of the final product, this is the lasagna as it was being assembled.

 Ingredients
1 package of lasagna noodles ( pictured above)
1 onion
1 Cup of sliced mushrooms
3-4 garlic cloves
2 TBS Tomato Paste
1 Large can of tomatoes (pictured above)
1 large zucchini
1 bag of frozen chopped spinach
1large cube of firm organic tofu
1 container of vegan cheese of your choice( mine is pictured above)
1/2 cup fresh chopped italian parsley
1/2 cup of nutritional yeast
1 tsp. each of onion and garlic powder
salt and pepper to taste
flax meal egg (2 TBS. flax meal combined with 4TBS. water let sit for 5 Min)

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