July 6, 2012

Friday Foodie: Vegetable Lasagna (Vegan)


It doesn't matter if you are vegan, vegetarian, or just looking for a healthier version of lasagna this recipe is sure to please the entire family. The original recipe calls for 2 cooked sweet potatoes mashed and added to the second layer but I leave it out since I have a family member that can't eat them. 

INGREDIENTS:
  • 1 onion, chopped
  • 1 small head of garlic, all cloves chopped or pressed
  • 8 ounces mushrooms, sliced
  • 1 head broccoli, chopped
  • 2 carrots, chopped
  • 2 red bell peppers, seeded and chopped
  • 1 can corn, rinsed and drained
  • 1 package Silken Lite tofu
  • ½ teaspoon cayenne pepper
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon rosemary
  • 2 jars pasta sauce
  • 2 boxes whole grain lasagna noodles
  • 16 ounces frozen spinach, thawed and drained
  • 6 roma tomatoes, sliced thin
  • 1 cup raw cashews, ground
PREPARATION:Pre-heat oven to 400 degrees.Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.

Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles then cover with more veggies.  Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.

Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To assemble the vegetable lasagna : Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let lasagna sit for 15 minutes before serving.
Makes 10 – 12 servings
This blog post was written by Margaret from Hearts& Home. On my blog I share information, inspiration, and tutorials on topics like sewing, gardening, baking, and healthy living. My mission is to encourage readers to find a way to incorporate the things they love into their daily lives. You can also find me in my shop, on Face Book, Twitter, and Pinterest

Be sure to stop by the blog this week, I am  giving away a cute toy kitten from Pleasant Company/ The American Girl Collection!