This is some of the best lasagna I've had, even Garfield would choose this one ;) The potato cheese on top is amazing and don't be afraid of tofu!! I used to think I hated it, but I just hated how it was prepared, or not prepared, usually just cut up and dropped on a salad, YUK!
Course
Main Dish
Cuisine
Italian
Cook Time1hour
Total Time1hour10minutes
Servings8large slices
Calories8kcal
Ingredients
Tomato Sauce
10Roma Tomatoes
5clovesgarlic
1Red Onion
1Yellow Onion
1Red Sweet Pepper
1Yellow Sweet Pepper
1/2tspsalt
1/2tspSavory
1/2tspRosemary
1/2tspMarjoram
2tspOregano
2tspbasil leaves
1/2tspThyme
4tspChives
1tspcrushed red pepper(optional)
1tspPaprika
1/2tspFennel Seeds
1tbspolive oil
1cupKalamata Olives
Potato Cheese
1/2cupwater
3mediumPotatoesuse russets, red, white, whatever
4clovesgarlic
1/2mediumYellow Onion
2tspMiso
2tbspNutritional Yeast
1tbspLemon Juice
1tbspTapioca Starch
Tofu Filling
1pkgFirm Silken Tofu12.3 oz
2clovesgarlic
2tbspNutritional Yeast
1/2tspsalt
1tbspLemon Juice
1pkgFirm Tofu14 oz
1cupBroccolicrumbles
Pasta, etc..
1pkgLasagna Noodles16 oz
4smallZucchini Squashsliced
Instructions
Tomato Sauce
Coarsely chop up tomatoes, red onion and red pepper. Peel your garlic and place it all in your blender and blend for 30 seconds, maybe more maybe less, your going for a smooth sauce
Pour the blended veggies into a pan, add seasoning and start cooking over medium heat.
chop up kalamata olives and add to sauce
Slice up the yellow onion and yellow pepper then saute in a separate pan until lightly browned and onions are mostly translucent, add to the sauce and simmer on low while you prepare the rest.
Potato Cheese
Put first 5 ingredients in a sauce pan, bring to a boil and simmer for 45 minutes
Turn off and let cool 15 minutes pour into blender, add other ingredients and blend until smooth and return to pan
Tofu Filling
Place silken tofu, garlic, nutritional yeast, salt and lemon juice and blend until smooth
crumble firm tofu into another bowl and add crumbled broccoli then stir in tofu cream
Assembly
Boil lasagna noodles for 8 minutes then rinse in cold water
Cover bottom of pan with sauce about 1/3 of the tomato sauce
Place layers of pasta, tofu and zucchini until you've used them all. Make sure to finish with a layer of pasta. Sometimes I like to put a little tomato sauce in the layers as well.
Cover with potato cheese and remaining tomato sauce
Cover pan with oven safe cover or aluminum foil and bake at 350 for one hour
Let cool for 10 minutes and serve. This lasagna is great hot, cold or reheated. I like it even more when we reheat it the next day :)
Recipe Notes
This batch was made in a large 13X16 pan that I usually do a double batch in. I often use a smaller 9X13 pan and just do more layers..