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CookPal AI
Vegan Lasagna I

Vegan Lasagna I

Cost $15, save $25

Source: Recommended by CookPal

  • 120 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Sauce

    • 2 tablespoons olive oil
    • 🧅 1 ½ cups chopped onion
    • 3 tablespoons minced garlic
    • 🍅 4 (14.5 ounce) cans stewed tomatoes
    • ⅓ cup tomato paste
    • ½ cup chopped fresh basil
    • ½ cup chopped parsley
    • 🧂 1 teaspoon salt
    • 1 teaspoon ground black pepper

  • Main

    • 1 (16 ounce) package lasagna noodles
    • 2 pounds firm tofu
    • 2 tablespoons minced garlic
    • ¼ cup chopped fresh basil
    • ¼ cup chopped parsley
    • 🧂 ½ teaspoon salt
    • ground black pepper to taste
    • 3 (10 ounce) packages frozen chopped spinach, thawed and drained

STEPS

1

In a large, heavy saucepan, over medium heat, heat the olive oil. Saute the onions until soft, about 5 minutes. Add garlic and cook for another 5 minutes.

2

Add stewed tomatoes, tomato paste, basil, and parsley to the saucepan. Stir well, turn the heat to low, and simmer covered for 1 hour. Add salt and pepper.

3

Bring a large kettle of salted water to a boil. Boil lasagna noodles for 9 minutes, then drain and rinse well.

4

Preheat the oven to 400 degrees F (200 degrees C).

5

In a large bowl, mash tofu by squeezing pieces through your fingers. Add garlic, basil, parsley, salt, and pepper. Mix well.

6

Spread 1 cup of sauce in the bottom of a 9x13 inch casserole pan. Layer lasagna noodles, tofu mixture, spinach, and tomato sauce in three layers. Finish with noodles and remaining sauce.

7

Cover the pan with foil and bake for 30 minutes at 400 degrees F.

NUTRIENTS

Per 1 serving

🔥

511

Calories

  • 33
    Protein
  • 70
    Carbs
  • 16
    Fats

💡 For extra flavor, consider adding nutritional yeast to the tofu mixture.Let the lasagna rest for 10 minutes after baking to make slicing easier.Use fresh spinach instead of frozen if available for better texture.