Sunday, October 17, 2010

World's Easiest Vegan Lasagna

While I thought I had already come up with the best vegan lasagna ever, I think I might have done better with this one. It is not only easier, but tastes just like I remember (the non-vegan versions tasting). But seriously, this is the lazy vegan's lasagna. There is almost no chopping (only garlic), there is no sauteing or simmering, and there is minimal cleanup.

Easiest Tastiest Vegan Lasagna
adapted from Classic Tofu Lasagna in 1000 Vegan Recipes

1 package extra firm tofu
1 package firm tofu
2 cloves garlic, pressed or minced
2 heaping tablespoons Nutritional Yeast
1 tablespoon dried parsley
1 tsp dried basil
1 tsp salt
1/4 tsp fresh ground pepper
1 tsp lemon juice
8 oz oven ready (no boil) lasagna noodles (I used American Beauty brand), 12 noodles
2 jars Barilla Tomato Basil pasta sauce
1/2 package Daiya Vegan Mozzarella Style Shreds **
1/4 cup vegan parmesan (optional)

Squeeze the tofu with your hands to remove any excess water. Crumble it into a bowl and add the garlic, nutritional yeast, parsley, basil, salt, pepper, and lemon juice. Mash everything together with your hands or the back of a large spoon. Place it in the refrigerator for about an hour for the flavors to meld.

Heat oven to 350 F. Lightly oil a 9x13 casserole.

Spoon a thin layer of pasta sauce in the bottom of the dish.
Add 3 noodles. Spread 1/3 of the tofu mixture, a sprinkle of Daiya cheese, and then a layer of sauce. Optionally, tear 2-3 fresh basil leaves over the layer.
Repeat 2 more times. Add 3 noodles and top with some sauce. Sprinkle top with (optional) Vegan parmesan and Daiya cheese.

Layer 1 - Sauce
Layer 2 - 3 noodles, 1/3 tofu mixture, sauce, daiya
Layer 3 - 3 noodles, 1/3 tofu mixture, sauce, daiya
Layer 4 - 3 noodles, 1/3 tofu mixture, sauce, daiya
Layer 5 - 3 noodles, sauce, vegan parm, daiya

Cover with foil and bake for 1 hour. Uncover and bake another 15 minutes. Allow it to stand for 10 minutes before serving.

** Look for this at Whole Foods