Thursday, October 28, 2010
Yummy Vegan Lasagna
1 diced onion
1 lg diced portabello mushroom
1 diced orange bell pepper (or whatever color you want)
3 cloves chopped garlic
1 or 2 sprigs (each) fresh basil & oregano, chopped
A handful of pinenuts, toasted and chopped
1 package firm tofu
1 jar of your favorite spaghetti sauce (I used Trader Joe's Tomato Basil Marinara. my favorite!)
9 lasagna noodles
1/2 can of sliced black olives
1 tbsp olive oil
salt and pepper
Heat (on high) olive oil in large skillet and brown mushrooms for about 7 minutes. Add onion and bell pepper and saute for another 10 minutes, until onions are slightly brown. Turn down heat to med and add garlic, pinenuts and S & P to taste.
Mash tofu in a bowl and add mushroom/onion mixture along with fresh herbs. Mix together and adjust seasoning.
In a lasagna dish, add about 3/4 cup of tomato sauce (mine was straight from the jar) and 3 lasagna noodles, uncooked. Layer 1/2 tofu mixture on noodles and then more sauce. Repeat. Add last 3 noodles and then top wil rest of sauce and sprinkle with black olives. Bake at 375 for 40 min.