Thursday, October 27, 2011


We recently had my Mother in Law staying with us for a visit. She had told me before she got here that she wanted to cook dinner one night while she was here and that she had found a vegan lasagna recipe that she wanted to try- would that be OK with me? Um.... yes!!!!

We actually got to spend some nice time in the kitchen cooking together- her taking the lead with me as her sous chef. Sometimes it is nice not to be in charge in the kitchen! I just chopped onions and herbs and chatted with her as she cooked.  Nice!

The lasagna was good- she changed the original recipe slightly to use more tomato paste and silken instead of firm tofu. The result was good.

We had a ton leftover as she and I were the only ones to eat it so I have the rest in my freezer for another day; great for a quick dinner when I don't feel like cooking!.


For the sauce:
2 tbsp olive oil
1 1/2 cups chopped onion
3 tbsp minced garlic
4 14.5 oz cans stewed tomatoes
1 6oz van tomato paste
1/2 cup parsley, chopped
1/2 cup basil, chopped
Salt and pepper to taste

For the filling: 
2 lbs silken tofu, drained to remove excess moisture
2 tbsp minced garlic
1/4 cup basil, chopped
1/4 cup parsley, chopped
3 10 oz packages frozen spinach, thawed and moisture removed
Salt and pepper to taste

16 oz package of lasagna noodles

Start by making the sauce.  In a large saucepan over medium heat heat the olive oil. Place the 1 1/2 cup onions in the saucepan and saute them until they are soft- about five minutes. Season with salt and pepper. Add the 3 tbsp garlic and cook for another five minutes. 

Place the tomatoes, tomato paste.and  the 1/2 cup each of basil and parsley in the saucepan.  Stir and simmer until thickened- at least one hour. Re season with salt and pepper as needed.

While the sauce is simmering cook the lasagna noodles until al dente by following package directions and cutting a couple minutes off of the suggested cooking time (about nine minutes should do it).

Preheat the oven to 400 degrees..

Place the drained tofu into a large bowl. Add the 2 tbsp garlic, 1/4 cup each of parsley and basil. Season with salt and pepper. Mix all the ingredients together with your hands until about the consistency of ricotta cheese.

Assemble the lasagna by spreading one cup of sauce in the bottom of a 9x13 pan.  Arrange a single layer of noodles and sprinkle 1/3 of the tofu mixture over the noodles.  Follow with a layer of spinach. Continue the layering process until all ingredients have been used ending with a layer of the tomato sauce.

Bake at 400 covered with foil for about 30 minutes.  Remove the foil when there is five minutes left of cooking time to allow the top to brown somewhat.

1 comment:

  1. Gorgeous!! I love the idea of using silken tofu.