Lasagna is easily one of those classic comfort foods that many may think they have to give up once going vegan (or gluten-free). However, this simple version is sure to impress even the non-veg folks in your life!
- 225 to 455 g (1/2 to 1 pound) lasagna noodles
- 2 eggplant
- 2 big onions
- 2 tomatoes
- 280 g (10 ounces) spinach, thawed and drained
- 455 g (16 ounces) tofu (or preferably, vegan “ricotta”)
- 2 peeled garlic cloves
- about 20 leaves minced fresh basil
- 1200 g (5 cups) tomato sauce
- salt and pepper to taste
- Preheat oven to 180 degrees C (350 degrees F).
- Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic and cook 5 minutes more.
- Place the tomatoes, tomato paste, and basil in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
- Cook lasagna noodles according to package directions or use “no-boil” lasagna noodles. Drain and set aside.
- Place the tofu in a blender or food processor and blend until smooth. Add the garlic, and basil.
- Blanch the fresh spinach, and grill the eggplant using some olive oil.
- Assemble the lasagna. Cover bottom of 23 x 33 cm (9 x 13-inch) baking dish with a thin layer of tomato sauce, then a layer of grilled eggplant, followed by a layer of spinach, and on top the noodles. Follow with half the tofu filling. Continue in the same order, using half the remaining tomato sauce, vegetables and noodles, and all remaining tofu filling. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
- Bake the lasagna for 30-40 minutes.
What’s your favorite way to make lasagna? We shared a gluten-free version here as well!