My mom is a great cook and there are a lot of recipes of hers that I love. Growing up, one of my very favorites was her lasagna. I came to realize that all other lasagna you could get at a restaurant, in a store, really anywhere else, did not live up to her lasagna. When I became vegan, I knew this was one of the things I would miss the most. And then I realized, it really wasn’t hard to veganize this recipe at all. So here’s the modified version of her lasagna recipe. Tastes like home!
Just don’t dump your lasagna noodles in the sink like I did! Running out to get new lasagna noodles in the middle of a recipe isn’t very efficient.
1 13.25 oz box of lasagna noodles
1 8 oz. pack of firm tofu
2 cups of frozen spinach
2 cups of shredded carrots
3/4 oz pack of basil, chopped
1 yellow onion
1 green pepper
4 cloves of garlic
1 tsp dried oregano
1 tsp. salt (or more to taste)
ground pepper to taste
1 jar of tomato sauce
- Boil a large pot of water and cook the lasagna noodles according to the directions on the package. Preheat your oven to 400°.
- Drain and press the water out of the tofu. Crumble it up into small pieces in a mixing bowl.
- Defrost frozen spinach and add it to the tofu. Add shredded carrots and chopped basil.
- Chop yellow onion and green pepper. Finely chop or press cloves of garlic. Saute the onion, pepper, and garlic with a little olive oil and add to the filling mixture.
- To the mixture add dried oregano, salt, and ground pepper to taste. Feel free to add more of these spices, or to include powdered garlic, dried basil, etc.
- Stir the filling mixture well so everything is evenly distributed.
- Once your noodles are finished boiling and your filling mixture is done, you’re ready to layer the lasagna. Use a large casserole dish (about 15 inches x 10 inches x 2 inches deep). Put a thin layer of sauce in the bottom of the dish. Add a layer of noodles, 3 noodles across. Add a layer of filling on top of the noodles. Then another layer of noodles, then sauce, then filling. Keep layering until you use up all your noodles and filling. You’ll probably end up with about 3 layers of filling so use about 1/3 of your filling mixture each time so you don’t run out.
- The top layer will be 3 lasagna noodles covered with tomato sauce. If you want your lasagna to be “cheesy” you can put some daiya cheese on top, but I prefer it without any cheese substitute. You can also sprinkle some bread crumbs on top if you want it to be crispier.
- Bake the lasagna at 400° for about 40-45 minutes, until the sides look a bit bubbly and the top edges are getting a little crispy. Enjoy!