Ingredients (use vegan versions):
- 12 oz. uncooked whole wheat lasagna noodles
- 24 oz. tofu
- 2 jars of organic spaghetti sauce
- 1 large diced yellow onion
- 12 oz. diced mushrooms
- 1 large diced red pepper
- 1 eggplant very thinkly sliced
- 1 small shredded zucchini
- 1 lb. loose Megan’s Punk Rock Pesto:
- 8 oz. tofu
- 2 bunches of bazil (about two cups)
- leaves only
- 4-6 cloves of garlic or more to taste
- 1/3 cup olive oil
- 2 medium tomatoes cut in chunks
- 1/4 cup pine nuts
- 1/3 cup fake parmesean
Directions:
Note: This is a time
consuming but worthwhile
recipe. To save time, you
can buy ready-made vegan
pesto, although Punk Rock
Pesto is way better.
Lasagna:
1. In a large skillet, saute
onion, mushrooms, and bell
pepper until onions are soft
and translucent (about 20
minutes).
2. In another skillet,
simultaneously begin
grilling eggplant slices on
both sides until soft and a
deep golden color.
3. While cooking eggplant,
make pesto (instructions
below).
4. Steam spinach until
slightly wilted, then drain
and chop.
5. Mash the 24 oz. tofu.
Combine with shredded
zucchini, pesto, and
spinach.
6. Layer a 9X2 1/2X13
casserole dish with
spaghetti sauce. Continue
with layer of raw noodles,
breaking into pieces to
cover empty spaces. Spread
1/3 of Annie’s spread
evenly on noodle layer.
Cover with half of onion
mixture, followed by half
of tofu mixture. Layer half
of the eggplant slices on
this layer. Repeat all
above instructions once.
After second round, layer
more noodles on top of tofu
mixture, then top with
Annie’s and lots of
spaghetti sauce. Sprinkle
generously with fake
parmesean, if desired.
7. Bake uncovered for 45
minutes at 425 degrees.
Pesto:
1. In food processor, mix
tomatoes with 4 oz. tofu,
olive oil, pine nuts, garlic,
and fake parmesean.
2. Gradually add basil,
making sure it gets well-
processed.
3. Add remaining tofu and
mix it all together really,
really well.
Serves: 12-16
Preparation time: 2 hours