Vegan Lasagna

Looking for a great vegan lasagna recipe? The key to the great flavor in this dish is the basil, which combines with the tomato and spinach to create a sensational aroma!

Basically the lasagna is constructed of three alternating layers: The flat noodles, the "cheese" layer, which in our case will be made with a tofu base, and the tomato sauce.

Noodles:
Use 1 package brown rice lasagna noodles, boiled to an al dente consistency and drained.

"Cheese" Layer
1 16 oz package firm tofu
1 tablespoon turbinado
¼ cup almond milk
1-2 cloves garlic, pressed
Juice of half a lemon
1 small bunch fresh basil, chopped finely
1 teaspoon sea salt
2 10 oz packages frozen chopped spinach - thaw and drain

Blend all the "cheese" layer ingredients except the spinach in a food processor until the mixture is smooth. Transfer to a bowl and stir in spinach by hand. Set aside and start the tomato sauce.

Tomato Sauce
3 tbsp cold-pressed extra virgin olive oil
2 cloves garlic, pressed
1 tsp dried basil
1 2-pound can coarsely chopped Italian plum tomatoes
If you prefer, you can peel and seed your own tomatoes (see below)
Salt and pepper to taste
3-4 drops Stevia to taste (optional)

In a medium sauce pan, combine olive oil, garlic and basil over medium heat. Sauté until the garlic starts to sizzle. Add the tomatoes and simmer 20-30 minutes until the sauce thickens. Stir in salt and pepper and add Stevia if desired - I find that I like a slightly sweeter sauce and the Stevia does a great job.

To layer your vegan lasagna, start with a layer of tomato sauce, cover with the tofu mixture, then a layer of noodles. Start again with the tomato sauce. Finish with a last layer of noodles topped with tomato sauce.

Bake at 350° for 40-45 minutes until the lasagna is bubbling.

To peel and seed your own tomatoes, take a paring knife and insert it at an angle at the top of each tomato. Cut about an inch down into the tomato, still at an angle and move around the core in a circular motion until you have created a cone shape. It should pull right out.

Meanwhile, bring a pot of water to a boil and remove from the heat, but not until all your tomatoes are cored. As soon as you remove the pot from the heat, drop the tomatoes in the water for 15-20 seconds. Riper tomatoes will need a little less time.

Remove the tomatoes with a slotted spoon and give them a minute to cool. The skins should easily peel off. Once the skin is off, cut each tomato in half and squeeze out the seeds. Now your tomatoes are ready to make sauce!

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