A delicious vegetarian Tofu Lasagna!
A lasagna made with tofu...
This recipe for a vegetarian lasagna is characterized by the inclusion of tofu (or soy protein) that does provide the beneficial nutritional supplement tofu brings. This vegetarian lasagna recipe no doubt will prove that a lasagna without meat can also be delicious. Pay attention to how you will use spices as they will play an important part in enhancing, help bring out the taste and harmonize themselves with the vegetables...
To make this a fully vegan lasagna it is possible to skip the cheese.
Ingredients:
* 1 lbs. package lasagna (flat pasta)
* 2 cups diced tofu you previously marinate in tamari sauce, or smoked tofu
* 3 carrots
* 1/2 lb. zucchini
* 2 onions
* 1/2 lb. mushrooms
* 2 cloves garlic
* 3 cups tomato sauce
* 3 tablespoons olive oil
* 3 tablespoons flour
* 2 cups grain milk (oat milk if available)
* Grated cheese
* Salt and pepper
* Nutmeg
Instructions
Step 1 - Preparing the base:
Soak the tofu cubes in a bowl by covering them with tamari sauce. Let stand, gently stirring regularly so they are uniformely soaked. If you have smoked tofu instead you won't have to do this.
Chop the vegetables into small cubes and sauté in a pan with olive oil, spices and crushed garlic. Simmer about 15 minutes.
Add the tomato sauce (you can make it yourself or use your favorite ready-made sauce). Adjust the seasoning as you like. Simmer again about 1 hour over low heat, stirring occasionally (and cover). This sauce should be fairly liquid so add a little water if necessary.
Once the sauce has cooked and reduced, add the diced tofu so that they take the taste of the sauce.
Step 2 - Preparing the bechamel:
Put olive oil in a saucepan over low heat. Add flour and whisk until the mixture becomes dry. Add grain milk gradually and stirring constantly measure until the sauce thickens. Season with salt and pepper a little but. A pinch of nutmeg is also optional.
Step 3 - Finalizing:
Grease up the lasagna pan you will be using. Alternate layers of sauce, lasagna noodles and white sauce all the way to the top of the dish. Finish with a layer of bechamel.
Sprinkle some grated cheese and pepper on the top layer. Bake at 350 ˚F for 40 minutes to one hour.