Ultimate Vegan Lasagna
Recipe from Vegetarian Times

This recipe eliminates the messy, time-consuming process of preboiling the noodles--use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They'll cook in the sauce.

Ultimate Vegan Lasagna

by 15  people

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Servings: 8
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    • 2   teaspoons 
      olive oil
    • 2   
      medium onions, chopped (2 cups)
    • 3   
      cloves garlic, minced (1 tablespoon)
    • 1  10  ounce bag 
      fresh baby spinach
    • 2  12  ounce packages 
      firm tofu, drained
    • 1  8  ounce package 
      vegan cream cheese
    • 1/2  cup 
      chopped fresh basil
    • 1/4  cup 
      nutritional yeast
    • 5 1/2  cups 
      Speedy Red Sauce
    • 12   
      uncooked whole-wheat lasagna noodles
    • 12   ounces 
      vegan Italian sausage links, cut into thin rounds, or soy sausage crumbles, broken apart
    • 1   cup 
      shredded mozzarella flavor rice or soy cheese (3 ounces)
    Speedy Red Sauce
    • 1   tablespoon 
      olive oil
    • 1  12  ounce jar 
      roasted red peppers, rinsed and drained
    • 2   
      small onions, diced (2 cups)
    • 3   tablespoons 
      dried basil or 3 tablespoons finely chopped fresh basil
    • 3   
      cloves garlic, minced (1 tablespoon)
    • 1  28  ounce can 
      fire-roasted crushed tomatoes
    To make Filling: Preheat oven to 375 degrees F. Heat oil in skillet over medium-high heat. Saute onions and garlic in oil 4 to 5 minutes, or until golden. Add spinach, and cook 2 to 3 minutes, or until wilted. Transfer spinach mixture to bowl of food processor. Add tofu, cream cheese, basil, and nutritional yeast, and puree until mixture is thick and smooth. Season with salt and pepper, if desired.
    Spread one-quarter of Speedy Red Sauce recipe on bottom of 13- x 9-inch baking dish. Cover with one-third of noodles (4 or 5 noodles), then half of Filling, and ladle on another one-quarter of sauce. Repeat layer of noodles and remaining Filling. Spread sausage evenly over top, and top with one-quarter of sauce. Finish with final layer of noodles and remaining sauce. Sprinkle with shredded cheese.
    Cover lasagna with foil, and bake 30 minutes, or until bubbling hot. Uncover, and bake 15 to 20 minutes more, or until noodles are tender and topping is melted. Remove from oven, and let stand 10 minutes before serving.
    Speedy Red Sauce

    Puree roasted red peppers in food processor or blender until smooth. Set aside.
    Heat oil in saucepan over medium heat. Add onions, and saute 5 minutes, or until golden. Add basil and garlic, and saute 1 minute more. Stir in tomatoes and roasted red pepper puree. Season with salt and pepper, if desired. Simmer 10 minutes, or until slightly thickened.
    Nutrition information
    Per Serving: cal. (kcal) 508, Fat, total (g) 19, sat. fat (g) 3, carb. (g) 60, fiber (g) 13, sugar (g) 10, pro. (g) 33, sodium (mg) 817, Percent Daily Values are based on a 2,000 calorie diet
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