|
INGREDIENTS:
- 1 1/2, 28 oz. jars (approx.) of your favorite spaghetti sauce or 4 - 5 cups (approx.) homemade Italian sauce (see recipe below)
- 3-4 cups chopped or sliced vegetables of choice (carrot, onion, bell pepper, zucchini, eggplant, mushroom)
- 1/4 cup each chopped fresh parsley and basil
- 4-6 cloves fresh minced garlic or equivalent
- 1/4 cup vegetable broth
- 1 lb. herbed tofu crumbled
- 8 oz. tofutti cream cheese (plain or herbed)
- 2-3 T. lemon juice
- 1/8 - 1/4 tsp. nutmeg
- 1/4 - 1/3 cup nutritional yeast
- 1/2 package Traders Joe’s brand vegan spaghetti balls crumbled or TVP (textured vegetable protein) added to spaghetti sauce (optional)
- 1 8 oz. package spinach (frozen, thawed and drained or fresh steamed)
- 12 lasagna noodles (cooked or uncooked)
DIRECTIONS:
Slice/chop vegetable(s) of choice, steam or sauté and set aside. Add olive oil to a large skillet, place over medium-high heat until hot. Add parsley and garlic, sauté for 1 minute. Add vegetables and vegetable broth; simmer uncovered for five minutes. Add crumbled herbed tofu, tofutti cream cheese, fresh chopped basil and lemon juice; stir well. Cook over medium heat stirring constantly until “cheese” mixture starts to melt. Stir in nutmeg and 1/4 cup nutritional yeast. Remove from heat and keep warm.
Place a thin layer of spaghetti sauce and then three lasagna noodles in bottom of 9x13 baking dish. Then spread over noodles one half of the vegetable/“cheese” mixture, one half of the crumbled spaghetti balls and on half of the spinach. Place 3 noodles on top of that. Spread more spaghetti sauce and the remaining vegetable “cheese” mixture, spaghetti balls and spinach. Top with the remaining noodles and more spaghetti sauce. Cover and bake 30 minutes at 350º. Uncover, reduce heat to 300º and bake for 30-45 additional minutes or until thoroughly heated. Let cool some before cutting and serving.
This recipe is best made a day ahead of serving. You can either bake it the day before and warm it the serving day or assemble it the day before and bake it on the day your serve.
INGREDIENTS:
- 1 onion chopped
- 3 cloves garlic, minced
- 3 T. fresh parsley, chopped
- 6 cups crushed tomatoes in puree
- 1 1/2 cups tomato paste
- 1 1/2 tsp. sea salt
- 1 T. dried basil
- 1/2 T. dried oregano
- 4 T. honey
DIRECTIONS:
Sauté onion, garlic and parsley until limp. Add all remaining ingredients and simmer for 1/2 -1 hour stirring frequently.
Recipe taken from “The Cooking School Cookbook”, by Charise Vierra.
|
