Vegan Lasagna: (Makes 4 large servings a 240kcal)
Spinach Tofu layer:
- 1 tsp. olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- a bundle of fresh spinach (or a bag of baby spinach)
- 2 TB chardonnay (or white wine)
- 1/2 ts bouillon (powder or cube)
- fresh grated nutmeg
- 1 package of light tofu, drained in press
- 1 TB vegan sour cream
- 1 TB mint pistachio pesto (or handful of fresh mint, and a TB of extra-virgin olive oil)
- 2 TB nutritional yeast
- slat and pepper to taste
- 1 jar of marinara sauce (Giada’s Vegetabale Marinara at Target is my favorite)
- 2/3 of a package of at lasagna noodles (I used Fiber Gourmet since they have 40% less calories)
- some cured kalamata olives
- a fresh tomato, sliced
- 0ptional: vegan cheese like Daiya
DirectionsTo make Spinach filling: Preheat oven to 375°F. Heat oil in skillet over medium-high heat. Sauté onions and garlic in oil 4 minutes. Chop spinach and add to pan, together with bouillon, pepper, nutmeg and white wine, and cook 5 minutes, or until all liquid is evaporated. Drain and transfer spinach mixture to the bowl of food processor. Add drained tofu, vegan sour cream, nutritional yeast, pesto and purée until the mixture is thick and smooth. Season with salt and pepper, if desired.
Spread one-quarter of the marinara sauce on bottom of small, long baking dish. Cover with one-third of the (cooked or uncooked, works with both) noodles (break them up so that they fit width-wise), then add 1/3 of spinach filling, and ladle on another layer of sauce. Repeat twice. Finish with final layer of marinara sauce, some fresh sliced tomato, kalamata olives and vegan mozzarella.
Cover lasagna with foil, and bake 30 minutes first. Then uncover, and bake 15 to 20 minutes more, or until noodles are tender and topping is melted. Remove from oven, and let stand 10 minutes before serving. Bon appetite!