All-American Lasagna
Having guests? You are sure to satisfy a crowd with this aromatic meal. Just serve with some focaccia bread and sweet corn. They'll all be asking for the recipe!
Ingredients
- 12 lasagne noodles
Sauce:
- 1 24-oz tomato sauce, can
- 1 6-oz tomato paste, can
- 1½ tsp salt
- ¾ tsp dried oregano
- 1 tbsp dried basil
- 1 tsp onion powder
- 1 cup water
Ricotta-style filling: (this would work instead vegan Ricotta Cheese)
- 2 lb mashed firm tofu
- ¼ cup fresh lemon juice
- 2 tsp salt
- 2 tsp dried basil
- ½ tsp onion powder
Instructions
- Mix together the tomato sauce, tomato paste, salt oregano, basil, onion powder and water to make the sauce. Simmer for 15 minutes.
- Mix together tofu, lemon juice, salt, basil and onion powder to make the filling, put in a separate bowl.
- Cook the noodles in salted boiling water.
- Spray the lasagna pan and layer as follows: Sauce, 4 noodles, ⅓ of filling, sliced cheese. Repeat 2 times. End with sauce. Cover and bake at 375°F for 40-45 minutes. Garnish with cheese strips, bake uncovered 5 minutes.
Notes
The cheese recipe can be found in the cookbook by searching for cheese.
Tips:
This recipe can be made without cooking the noodles if desired, it may take longer and you may prefer to make the sauce with a little more water.
Use the Pasta Sauce recipe for a lighter, less tomato-ee flavor. Look for it in the entrée section.