Vegan Vegetable Lasagna
By: Kaycee Bassett
Published: Thursday, January 27, 2011 - 6:47am

Ingredients




9 Lasagna Noodles
1 jar of Marinara Sauce (24 oz.) (Prego, Veggie Ragu, Archor Farms)
1 cup Broccoli (chopped small)
1 Medium Onion (chopped into ½ x ½ pieces or smaller)
1/2 cup Olives (sliced)
2 cloves Garlic (minced or pressed)
1 package of Firm Tofu
1/2 cup "Cream Cheese" (we used Tofutti)
1 teaspoon Salt
Fresh Spinach

Preparation

1 Preheat oven to 350 degrees. 2 In a large pot boil water and add lasagna noodles, let cook until noodles are soft but firm.  You want to be able to handle them, without tearing. 3 Chop broccoli, onions, olives and garlic.  Saute the onions and broccoli until the broccoli is soft and the onions are transparent.  Add the garlic and let saute together for 2 minutes continually stirring so as to not over-cook the garlic. 4 In a food processor combine your tofu, cream cheese, salt and a hand full of spinach.  Mix until it turns into a smooth sauce. 5 Pour a thin layer of marinara on the bottom of a 9 x 13 inch pan.  In a seperate container mix the remaining marinara with your veggie mixture.  Once your noodles are done cooking, add 3 of them going long ways on each noodle layer seen below. 6 Follow the layer pattern below 3 times. 7 Layers: 8 Lasagna Noodles 9 Tofu Filling 10 Spinach Leaves 11 Marinara and Veggie Mixture 12 Put in the over for 30-35 minutes. 13 Let cool for 5-10 minutes. 14 Serves 6-8.

Comments:
pat rutter

I will try this vegan lasagna..looks wonderful..Tanks.