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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!
Print Recipe

Ingredients
  

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.