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LASAGNA
1 onion, chopped
1 carrot, grated
1/2 cup water or red wine
3 garlic cloves, minced
2 c sliced fresh mushrooms
15 oz can tomatoes, chopped, with their juice
28 oz can tomato sauce
1 ts oregano
1 ts dried basil
1/2 ts fennel seed
1/2 ts dried thyme
1/8 ts cayenne
1 lb firm tofu, mashed
1/2 cup chopped fresh parsley
2 tb soy sauce
10 oz pkg frozen chopped spinach, thawed and squeezed dry
12 oz lasagna noodles (10 noodles), uncooked
Braise the onion and carrot in the water or wine until soft, then
add the garlic and mushrooms; continue cooking until mushrooms are
brown. Stir in the tomatoes, tomato sauce, and seasonings and
simmer 20 to 30 minutes. Combine the tofu, parsley, and soy sauce
in a bowl. Preheat oven to 350 degrees F.
Spread about 1/2 cup of sauce on the bottom of a 9 x12 inch casserole.
Cover with a layer of uncooked noodles, then with half of the tofu
mixture and half the spinach. Spread half the remaining sauce over
this. Now make layers with the remaining noodles, tofu mixture,
spinach, and sauce. Cover tightly with foil, and bake for 1 hour,
or until the noodles are tender. Let stand 10 minutes before
serving to allow it to set.
May be served with a gravy boat of tomato sauce in case lasagna is
too dry from cooking noodles.
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V Vegan 03