Sheri's vegan lasagne

Yield: 1 Servings

Measure Ingredient
1 cup Chopped onion
1 tablespoon Minced garlic
2 teaspoons Basil
1 teaspoon Oregano
2 \N Bay leaves
2 teaspoons Salt
1 can (29-oz.) tomato pur‚e
1 can (6-oz.) tomato paste
2 tablespoons Dry red wine
1 cup Fresh chopped tomatoes
¼ teaspoon Pepper
1 tablespoon Honey
½ cup Fresh chopped parsley
2 cups Reduced-fat firm tofu; (not silken)
\N \N Egg replacer to equal 2 eggs
\N \N Salt
\N \N Pepper
6 \N Cloves garlic; pressed, up to 8
2 cups TVP or crumbled veggie burgers
2 tablespoons Bragg's Liquid Aminos or soy sauce
4 tablespoons Catsup or tomato pur‚e
12 \N Lasagne pasta; half cooked

TEMPERATURE: 375

TIME: 45 minutes

Saut‚ onion, garlic, basil, oregano, bay leaves, and salt in a large pan with ¼ C. water. When onions are clear and very soft, add tomato pur‚e, tomato paste, wine, tomatoes, pepper, and honey. Turn heat way down, cover, and simmer at least 45 minutes, stirring occasionally. Stir in parsley. Mix together tofu, egg replacer, salt, pepper, and garlic. If using TVP, mix with Bragg's, catsup, and 1½ C. boiling water; let sit 15 minutes. To assemble lasagne, spread a little sauce over bottom of 9'X12' pan. Cover with ⅓ the pasta, ½ the tofu mixture, ⅓ the remaining sauce, ½ the TVP mixture, ½ the remaining pasta, remaining tofu mixture, ½ remaining sauce, remaining TVP mixture, remaining pasta, and remaining sauce. Bake.

Let stand 10 minutes before serving. Makes 6-8 servings.

NOTES: This is based on a recipe from the Moosewood Cookbook.

Posted to fatfree digest by Sheri Slattery <slattery@...> on May 27, 1998

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