Vegetable Lover’s Vegan Lasagna

Name: Vegetable Lover’s Vegan Lasagna
Yield: 8
Ingredients: 6 ea (or as much as needed) Lasagna noodles; 3/4 lb Tofu; 1/2 to 3/4 cup Tomato paste or sauce; 1 1/2 cup (or as much as desired) Additional tomato sauce; 1 small bunch Chard or Spinach; 2 1/2 Tbsp Nutritional yeast; 1/4 tsp Salt; 3/4 tsp Thyme; 3/4 tsp Basil; 2 1/2 Tbsp Canola oil; 2 ea small Onions; 3/4 lb Mushrooms; 2 stalks Celery; 1 cup Cauliflower

September 22, 2001 Dorothy W. - Veg Entertaining

About

This is an an excellent vegan lasagna! The nutritional yeast gave it a bit of a cheesy flavour which I think is far better than using fake cheese.

Yield: 8 Servings

Ingredients

Lasagna noodles		6 ea (or as much as needed)
Tofu		3/4 lb
Tomato paste or sauce		1/2 to 3/4 cup
Additional tomato sauce		1 1/2 cup (or as much as desired)
Chard or Spinach		1 small bunch
Nutritional yeast		2 1/2 Tbsp
Salt		1/4 tsp
Thyme		3/4 tsp
Basil		3/4 tsp
Canola oil		2 1/2 Tbsp
Onions		2 ea small
Mushrooms		3/4 lb
Celery		2 stalks
Cauliflower		1 cup

Directions

Mash up the tofu in a bowl and add salt, nutritional yeast, spices and tomato paste.
Slice mushrooms and set aside.
Chop the celery, cauliflower, and onion finely and saute in oil. When mostly cooked add the mushrooms. When the mushrooms are done, add the vegetables to the tofu and mix well.
Cook the lasagna noodles in water until done. This can be done beforehand to save time. Grease your casserole pan lightly with some oil to help prevent sticking. Place a layer of noodles down and spoon some tomato sauce over it. Put a layer of tofu / veggies down.
Sauté the chard (or spinach) in a pan with just a little bit of oil. When completely cooked down and soft, add half to the lasagna, spreading evenly over the layer. Add more sauce, then noodles, then tofu mixture, then another layer of chard. Top with more sauce, more noodles and a large amount of sauce (to prevent any burning or drying out of the noodles when baking).
Preheat oven to about 350 or 375 and bake roughly 35 minutes, or until bubbly and hot.
SERVE!

Editor’s Note

This recipe was tested by Dorothy back when vegan cheeses were relatively new on the market. These products have come a long way since then. If you want to add some to this recipe consider trying Daiya brand. It melts fairly well and does have some resemblance to regular cheese. You can buy it in a block and shred it or you can get it pre-shredded to save time. Add to layers as you would a typical lasagna.
Even if you decide to try Daiya, you can still include the nutritional yeast for added B vitamins, protein and other nutrients. For more information check out the article on Medical News Today titled What are the Benefits of Nutritional Yeast?.