Wednesday, December 7, 2011
But don't be fooled. What it lacks in dairy or animal products, it more than makes up for in flavor. Seriously, it rocks the house. As in, it didn't stay on Husband's plate long enough to leave tomato stains. And it's a great "kid" dish; chock full of veggies that even the pickiest eater won't notice - thanks to the pureed filling!
Oh - and did I mention it's super-easy? Even for a crazy weeknight dinner (which is when I made it).
Easy Vegan Veggie Lasagna "wannabe"
1/2 lb fresh mushrooms, sliced
1 tsp chopped fresh garlic
2 tbsp water
2 x 19 oz cans crushed tomatoes
1 box oven-ready brown rice gluten free lasagna noodles
1 block vegan italian flavored or mozzarella rice cheese (or soy cheese), shredded
1 tbsp each dried oregano and basil
1/2 tsp chili flakes (or more depending on your preference for heat)
1 tsp black pepper
10 oz frozen chopped leafy greens (I used half spinach, half kale), thawed and drained
1 lb firm or extra firm tofu (do not use silken tofu)
1. Preheat oven to 375F. Saute mushrooms and chili flakes over medium heat in the 2tbsp of water until almost tender. Add garlic and continue to saute until tender and deep brown. Remove from heat and add crushed tomatoes, oregano, basil and black pepper to pan. Let simmer for 15 minutes.
2. Place tofu and thawed greens in a food processor and process briefly. Add mushroom mixture and blend until smooth.
3. Using a 9x12 glass or aluminum pan, coat the bottom with sauce, then place a layer of noodles over it. Spread half of the mixture over it, and top with spaghetti sauce. Add another layer of noodles, remaining mixture and sauce. Spread; top with another layer of noodles and remaining sauce. Sprinkle shredded "cheese" on top.
4. Cover dish tightly with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, or until top is golden. Let stand for 15 minutes before cutting.