Almost Vegan Lasagna!
I love lasagna, and this one comes close to being a vegan delight!
The best part about lasagna is that you can basically throw yummy ingredients together in layers, and can’t really mess it up – the amounts are whatever you’d like. This one is the best I’ve made so far, because we were fortunate to receive write-off pesto and firm tofu from ONF. The pesto, I think, is the secret ingredient leading to the meal’s success. Get creative and add whatever flavorings or vegetables you like! Sometimes we add spinach, but I didn’t have any on hand.
Perhaps the healthiest part about this lasagna is that it only contains one package of a shredded cheese blend, rather than the two packages and cottage or ricotta cheese traditional lasagnas use. So it’s almost vegan – you could very easily leave out the cheese and it would still fill up the whole pan – but not quite vegan, since I smothered the top with cheese. 🙂
Almost Vegan Lasagna Recipe
1 jar organic tomato sauce of your choice
1 package organic firm tofu
1 cup organic pesto
1 package lasagna noodles (no cook)
1 package organic cheese blend of choice or vegan substitute, for topping
Preheat the oven to 350 degrees. In a bowl, combine sauce, tofu and pesto, mixing completely. In your lasagna baking pan (I used a smaller size glass square pan), start layering with the mixture, followed by a layer of noodles, then another layer of mixture, until everything is used. Sprinkle cheese or vegan substitute on top, and bake for 30 minutes or until noodles are soft. You can serve immediately or refrigerate it for a potluck later!