Vegan Lasagna
Ingredients
- 8 oz whole-wheat lasagna noodles
- 3 Tbsp extra-virgin olive oil, divided
- 1 medium onion, chopped
- 1 (10- or 12-oz) pkg mushrooms, sliced
- 2 cups chopped broccoli
- 3 cloves garlic, minced
- 1 (28-oz) can no-salt-added crushed tomatoes
- ¼ cup dry red wine
- 1 tsp dried basil
- 1 tsp dried oregano
- ¾ tsp salt
- ¼ tsp ground pepper
- 1 (16-oz) pkg silken tofu, crumbled and patted dry
- 2 tsp nutritional yeast
- Chopped fresh basil for garnish
Instructions
- Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
- Bring a large pot of water to a boil. Add noodles and cook according to package directions. Drain.
- Heat 2 Tbsp oil in a large skillet over medium-high heat. Add onion, mushrooms, broccoli and garlic; cook, stirring, until softened, 7 to 9 minutes. Add tomatoes, wine, basil, oregano, salt and pepper; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 10 minutes.
- Stir tofu, nutritional yeast and the remaining 1 Tbsp oil together in a small bowl.
- Spread about 1 cup of the tomato sauce in the prepared baking dish. Top with ¼ of the noodles and then 1 cup sauce. Dollop ¼ of the tofu mixture over the top. Repeat to make 3 more layers with the remaining noodles, sauce and tofu mixture.
- Cover with foil and bake until bubbling around the edges, 30 to 40 minutes. Let stand for 10 minutes before serving. Garnish with basil, if desired.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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