Play With Your Food: Very Veggie Luscious Lasagna

This recipe shouldn’t take longer than thirty minutes to prepare—even if you’re new to the kitchen.


| March/April 2005



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This easy vegan lasagna recipe shouldn't take longer than thirty minutes to prepare—even if you're new to the kitchen.


Photo By Joe Coca

Very Veggie Luscious Lasagna
Serves 9 to 12

Even if you chop fresh herbs and vegetables, this recipe shouldn’t take longer than thirty minutes to prepare—even if you’re new to the kitchen. Mushrooms, thinly sliced carrots, zucchini, yellow squash, and broccoli are delicious in this dish. If you don’t have fresh herbs on hand, substitute 1 teaspoon each of the dried herbs or 2 tablespoons Italian Seasoning.

Tools:

Large pot
9 x 13-inch baking pan
Medium-size mixing bowl
Two dinner plates
Potato masher or big fork
Measuring spoons
Large spoon
Measuring cup (1-cup size)

Ingredients:

1 to 2 packages vegan (egg-free) lasagna noodles (15 to 20)
Olive oil
4 8-ounce packages silken tofu (or 2 1-pound packages firm tofu)
1 teaspoon salt
2 teaspoons fresh-ground black pepper
2 tablespoons fresh thyme, finely chopped
2 tablespoons fresh oregano, finely chopped
1 tablespoon fresh rosemary, finely chopped
20 basil leaves, torn small
6 garlic cloves, finely chopped (or 2 teaspoons garlic powder)
1 medium onion, finely chopped (or 2 teaspoons dried onion)
25-ounce jar organic vegetarian pasta sauce
2 cups vegetables, chopped small (optional)





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