Vegan Lasagna I

Ingredients

• 2 tablespoons olive oil
• 1.5 cups chopped onion
• 3 tablespoons minced garlic
• 4 , 14.5 ounce
• 0.33 cups tomato paste
• 0.5 cups chopped fresh basil
• 0.5 cups chopped parsley
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 , 16 ounce
• 2 pounds firm tofu
• 2 tablespoons minced garlic
• 0.25 cups chopped fresh basil
• 0.25 cups chopped parsley
• 0.5 teaspoons salt
• ground black pepper to taste
• 3 , 10 ounce

Instructions

1. 1

   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; cook 5 minutes more.

2. 2

   Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.

3. 3

   While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.

4. 4

   Preheat the oven to 400 degrees F (200 degrees C).

5. 5

   Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.

6. 6

   Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.

7. 7

   Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.