Vegan Lasagna Vegetable Bake
Now you may look at that and say “Hey, there’s meat in the sauce!” Why yes, there is meat in the sauce but that’s only so Shaun would eat it. Everything else is meat, dairy, and egg free. No meat needed and STILL packed with protein! The meat added nothing to this dish other than Shaun eatability.
Ingredients:
-1/2 package whole wheat, no egg, lasagna noodles
-~20 ounces of marinara sauce
-1 bunch of parsley, de-stemmed
-3 cups baby spinach
-14 ounces of firm tofu
-1/4 cup vegetable broth
-2 tsp dried oregano
-2 tsp garlic powder
-1 medium eggplant, sliced thinly, salted and squeezed
-4 medium portabella mushrooms, sliced thinly
-S+P
Instructions:
-Preheat oven to 375*.
-Cook noodles according to package, after drained, let soak in cold water.
-Add the parsley and spinach to a food processor and chop finely. Add the tofu, broth, oregano, and garlic powder to the greens and process until smooth. Add S+P to taste. Mix well to incorporate S+P.
-Spray a casserole pan with nonstick spray (including edges) and cover bottom with your favorite marinara.
-Lay down one layer of the eggplant.
-Lay down one layer of mushrooms.
-Spread half of the tofu mixture on top of the mushrooms.
-Lay down one layer of noodles. (I almost forgot to take a picture before spreading the second layer of marinara.)
-Repeat the layering, with marinara, eggplant, mushrooms, remaining tofu mixture, and another layer of noodles.
-Cover noodles with remaining marinara.
-Cover with foil and bake for 1 hour.
-After an hour, take the lasagna out of the oven and let it sit for at least 15 minutes, uncovered.
-Enjoy!
Shaun had 3 servings of this but commented that it shouldn’t be called lasagna. He said that when he thinks of lasagna, he thinks of “cheesy, gooey, goodness” and “more meat”. I suggested “Vegetable Bake” and he thought that described it better. He rated it a 2.5 and said it would be a 3 if I added “much more meat.” I give it 4 stars and will definitely be making this again. I can’t wait to have it for lunch this week.
Category: Recipes 11 comments »
YUM! Okay when my oven is working again I need to try this!
I wanted to make something YOU would eat 🙂
This looks delish! Are you lactose intolerant or allergic to dairy? I’m with Shaun – I need some cheesyness – but I have used tofu before and it’s a great sub for ricotta.
That looks like it will make for some de-lish leftovers! MMMMM.
Beth-2 different RDs think I’m allergic to milk fat, making all cheese impossible. 🙁
awwww You are so sweet!! =) I cannot believe my oven is STILL broken, it is driving me crazy! BTW where did you get the fresh lasanga noodles from?
This looks absolutely amazing!!!!
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YUM!!!!
OMG!!! Chelsea this looks so yummy. I would have to be devious and add some meat too. Ok it’s two hours before lunch and I’m officially starving 🙂
Wow – that top picture is just amazing. I make something very similar to this but have never added spinach to the tofu mixture – I’ve added oregano/basil/parsley to the tofu and then just used spinach leaves in the same way as the mushrooms, etc – but I like this way!
Would Shaun ever eat those frozen soy crumbles if you didn’t tell him it wasn’t really meat? We’ve used those before to try and make things that are vegetarian a little more meat-eater friendly…