Lasagna

(Vegan)

By Robyne Gray

Sauce:

• 1⁄2 C. chopped onion-sauté then add:
  • 1 C. water
  • 2 tsp. garlic salt
  • 1 tsp salt
• Simmer for 1 min. then add:
  • 2-12 oz. tomato paste
  • 4 1⁄2 C. water 1 Tbs. each of oregano, dried basil, parsley
  • 1 tsp. Worchester (vegan) sauce
• Simmer for 30 min. uncovered

Place some sauce on the bottom of 2-11x 14 Pyrex dishes so noodles do not stick. While sauce is simmering cook about 12 lasagna noodles per Pyrex pan in boiling water and drain (about 24 total). The amount depends on the size of the noodles and your pans.

The tofu filling to replace the ricotta cheese:

2-19 oz. firm tofu, press out the liquid between towels for about 10 min. Meanwhile sauté 2/3 C. chopped onion with 2 chopped garlic till soft. Crumble the tofu and add the onion/garlic and remaining ingredients and mix well.

• 2 Tbs. parsley
• 1 Tbs. sugar
• 1⁄2 tsp. garlic pwd.
• 1⁄2 tsp salt

Now layer the pan with sauce, noodles, tofu, sauce and Daiya Mozzarella grated cheese.

Repeat to make three layers. If you want to add a layer of spinach leaves or other vegetable of your choice you can. You can also add one layer of vegetable burger that has been seasoned with fried onion and garlic, and oregano.

Cover with foil and bake at 350 degrees for 30 min. then uncover and bake for 10 more minutes. Best to let this set for 10 min. or so before serving so it firms up.

If you have a favorite sauce use that.