(vegan) Lasagna (cont.)
8-ounce package sliced mushrooms (I used baby portabella
for their hearty flavor)
medium zucchini, washed, cut lengthwise in quarters
and slice thinly
large carrot, wash, and chop to small pieces in food
processor or shred with grater
package of chopped frozen spinach (thaw, drain well
and save liquid)
ounce can of cooked small red beans (rinse and drain
oil to a non-stick pan, heat, and then add veggies
(except spinach) to pan and cook 3-5 minutes until
slightly cooked. Add
1-2 tbsp. of water if necessary to keep veggies from
sticking on the pan. Then
add spinach and red beans to veggies and mix together. Season
with a bit of salt and pepper.
oven to 375 degrees (350 if using a glass baking
a 9x13 inch-baking pan, start with 1 cup of sauce
on the bottom of the dish. Place 3-4 uncooked
noodles on bottom of dish. Spread half of veggies
juices, half of tofu, 1/3 of cheese, and 1 cup
of sauce over the noodles. Then repeat these
layers ending with noodles, remaining sauce,
and cheese. Add
1 cup of water (include the water drained from
the spinach) to the dish.
Cover with foil. Place on a cookie sheet and cook for approximately one hour.
(Make sure noodles are soft by cutting through with a knife.) Take off foil
to cook for another 5-10 minutes. Let sit for ~10 minutes before eating.Serve
with a fresh green salad, whole grain bread spread
with roasted garlic cloves, and a bit of fresh
fruit or dark chocolate for dessert.