VEGAN TOFU LASAGNA RECIPES

Steps:

• Start preparing your vegan lasagna tofu by pressing and draining your large block of firm tofu to remove the excess water content. We suggest using a tofu press for the best results, but you can also wrap your block of tofu in paper towels and use a heavy kitchen object like a skillet to press out the water. For either method, leave your tofu to drain for at least 20 minutes.
• While your tofu is pressing, you can also start preparing your red lentils. Pour in 1 cup of dried red lentils into a large pot of boiling water. Lower the heat and allow your red lentils to simmer slowly for 20 minutes.
• When your red lentils are cooked, remove them from the water and mix them in a large mixing bowl with 2 large jars’ worth of marinara sauce. Leave to settle on the side while you prepare the rest of the fillings for your vegetarian lasagna tofu.
• While you prepare the cashew and tofu filling in the next stage, you can preheat your oven to 350 degrees Fahrenheit.
• Next, pour your cashew nuts into a food processor and pulse them until they are as fine as you can get them. Cut up your pressed tofu into small chunks, then add them to the food processor too.
• Follow the cashews and tofu by adding in nutritional yeast, freshly squeezed lemon juice, and the herbs and seasoning (note: don’t add the baby spinach yet, we need this for later). Process all of these ingredients together until you have a smooth filling that you can spread over lasagna noodles.
• Now, it’s time to assemble our vegan tofu lasagna (we don’t need to pre-cook our lasagna noodles for this recipe). Start by pouring one cup of lentil and marinara sauce into a casserole dish. Make sure it’s evenly spread over the bottom of the dish.
• On top of the lentil and marinara sauce, you need to add a layer of lasagna noodles, before then adding a layer of your cashew and tofu filling. On top of this, add a layer of baby spinach.
• Over the baby spinach, you can now add a second cup of lentil and marinara sauce before adding the second layer of lasagna noodles. Spread a second layer of cashew and tofu filling on top of the noodles, then the second layer of baby spinach.
• Add one final layer of lasagna noodles, then pour the remainder of your lentil and marinara sauce over the noodles.
• By now, your oven should be preheated to 350 degrees Fahrenheit. Cover the lasagna with foil to stop the top from burning, then place in the center of the oven to bake for 45 minutes.
• After 45 minutes, remove your vegetarian lasagna with tofu from the oven and add a layer of vegan mozzarella cheese. Place the lasagna back into the oven (uncovered) and allow to bake for a further 15 minutes until you have a lovely golden top.
• Remove from the oven, allow to cool, then serve fresh to your hungry family and friends!

Steps:

• 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.
• 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.
• 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.
• Preheat the oven to 400 degrees F (200 degrees C).
• 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.
• 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.
• Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.